In the Cup: Raw cacao, strawberry, rum and dark chocolate
Description: As you’d expect from this high calibre producer this coffee is juicy, bold, smooth and delicious! Scored at 87.75 this coffee was carefully hand-picked in order to use only the ripest cherries, exposed to an aerobic environment for 24 hr, and then placed in grainpro bags for 200 hours fermentation, later sundried on raised beds until ideal moisture content was achieved.
This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
|Location||Jardines del Ed?n, Pijao, Quindio.|
|Soil Characteristics||Volcanic Ash|
|Temperature||12 – 28°C|
|Annual Rainfall||1900-2200 mm|
|Process||Natural 200 hours|
|Cupping Notes||cacao nibs, red wine, teriyaki.|