Farm: El Jardín

Producer: Leonardo Henao

Region: Santa Bárbara, Antioquia

Variety: Chiroso

Process: Washed

Altitude: 1950-2050 masl

Roasting Profile: Filter

Roasting Machine: ROEST P3000

Aroma: Tropical Fruits

Flavor: Stonefruits

Aftertaste: BlackTea-like

Mouthfeel: Silky

Processing

For both the Gesha and Chiroso lots, Leo employs the same 2-step
washed method. The cherries are hand-picked at peak ripeness and
fermented for up to 72 hours in the cherry. Subsequently, they are
depulped and fermented submerged in water for 96 hours. These longer
fermentation steps still give a very clean result, which is only possible
because of the relatively cold climate at the farm, thanks to its
impressive altitude. After the fermentation steps, the coffee is washed
and air-dried on “camas africanas” – covered raised beds. The coffee is
turned consistendly, to ensure that it dries evenly and slowly.