Farm & Producer: Small holders farm

Region: Huila, Colombia

Variety: Pink Bourbon

Process: Washed

Altitude: 1900-2300 masl

Roasting Profile: Filter and Espresso

Roasting Machine: ROEST P3000

Aroma: Rose, Red fruits

Flavor: Raspberry, Bergamot

Aftertaste: Raspberry

Mouthfeel: Silky

Processing

You might already know that Colombia has a tropical climate with high humidity which makes it extremely difficult to produce Naturals. The only way to get the same fruity flavours that resemble those of Naturals is to play with extended or other creative fermentations before washing.

The variations of fruity flavours of our specialty lots are created by manipulating different variables before, during and after the fermentation process, such as cleanliness, temperature, batch size, fermentation time and choices between dry or wet fermentations and more and more the addition of microorganisms. The time the coffee spends in the tanks and on the drying tables is usually much longer than for commercial coffee, but differs per farmer as climatic influences and logistical issues play a role. On average,  coffees ferment from 24 to 48h and sometimes up to 72! Drying time is around 7-14 days.