Department: Valle del Cauca
Number of trees
Total Crop Area
Fragrance and aroma: Vanilla, red fruits, chocolate, cloves. Taste and aftertaste: Red fruits, tamarind, lasting aftertaste of grapefruit, bright malic acidity, creamy body, fruit sweetness, molasses.
Manual and rigorous picking. Adequate equipment for the depulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup proﬁle wanted. Fermentation time for this coffee ranges between 19 and 22 hours.
Once coffee has been fully whashed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10,5%.