Farm: El Jardín

Producer: Leonardo Henao

Region: Santa Bárbara, Antioquia, Colombia

Variety: Geisha

Process: Washed

Altitude: 1950-2050 masl

Roasting Profile: Filter

Roasting Machine: ROEST P3000

Aroma: Floral, Citrus 

Flavor: Citrus, Grapefruit

Aftertaste: Oolong Tea-like

Mouthfeel: Smooth and Round

Processing

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.