Featured Coffee

LIGHT

Number of trees: 96,600 - Process: Natural

Origin, Producer, and Process Information


Farm
La Esperanza

Temperature
20C-23C

Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Number of trees
96,600

Total Crop Area
34,3 ha

Rainfall
1,526 mm/year

Process
Natural

Altitude
1.430-1.760 masl

Humidity
80-85%

Cup Profile
Fragrance and aroma: Fruity, sweet, panela. Taste and aftertaste: Yellow fruits, pineapple, nuts, almonds, medium-bodied body, medium-citric acidity.

Fermentation
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.

Drying
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%.

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