Featured Coffee

G.X.O

Origin, Producer, and Process Information


Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Total Crop Area
17.2 ha

Rainfall
1.526 mm/year

Farm
Cerro Azul

Process
X.O

Altitude
1.700-2.000 masl

Humidity
85-90%

Temperature
15C-21C

Cup Profile
Fragrance and aroma: jasmine, vanilla, tamarind, vine, regaliz.
Taste and aftertaste: Cognac, strawberry, pineapple, violets, Citronella, nutmeg, pronounced sweetnees, malic acidity, creamy body and a long finish on the palate.

Fermentation
​Manual and rigorous picking. Between 48 and 50 hours of fermentation in cherries with controlled temperature. The coffee is collected in the indicated maturation.

Drying
After fermentation, the coffee is left  for hours in the silo and then is moved to solar drying for 28 days. Afterwards, it is storage for 3 months to help stabilize it and reduce the astringency of freshness.

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