Featured Coffee

Potosi Natural

Origin, Producer, and Process Information


Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Total Crop Area
14,6 ha.

Rainfall
1,340 mm/year

Farm
Potosi

Process
Natural

Altitude
1.400-1.860 masl

Humidity
73%

Temperature
17C-22C

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


Fermentation
Manual and rigorous picking. 18 hours fermentation in cherry with controlled temperature.

Drying
After fermentation, coffee is washed and taken to silo between 5 and 7 days.  Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.

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