Origin: Colombia
Region: Vereda San Carlos Urroa Antioquia
Farm: La Arboleda
Variety: Caturra Chiroso
Elevation: 1650 masl
Process: Washed Anaerobic Extended Fermentation
Cupping Notes: Brown Sugar, Floral, Lemon, Caramel, Sweet Fruits1. After picking, the cherries are floated and separated by density to select just the dense cherries. Also it works for cleaning the fruit from bacteria.
2. All the cherries are selected by hand, just the ripe 70%, 20% over ripe 10% half ripe cherries
3. The mass is kept in a tank to start the aerobic fermentation and the acetic process. It gives the fruity smell and taste of the coffee.
4. After 24 hours of fermentation. The cherries are de-pulped.
5. The next day harvest is blended with mass after been
de-pulped.
6. After 24 hours the mass is washed and spread in sunbeds driers for 2 weeks until the grain is under 11% of moisture.
7. The coffee is kept in Grain Pro bags with the parchment for at least 2 week before it is milled and exported.