SAN JUAN NATURAL X.O
Origin, Producer, and Process Information
Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia
Total Crop Area
1,1 ha.
Rainfall
1.340 mm/year
Farm
Potosi
Process
Natural
Altitude
1.400-2.000 masl
Humidity
73%
Temperature
17C-22C
Cup Profile
Fragrance and aroma: Liquorice, fruity, and berries.
Taste and aftertaste: Liquorice, pineapple, dense body, and malic acidity.
Fermentation
Manual and rigorous picking. Between 48 and 50 hours fermentation in cherry with controlled temperature. The coffee is collected in the indicated maturation.
Drying
After fermentation, the coffee is left hours in the silo and then is moved to solar drying for 15 days. Coffee is left in storage for 1 month to help stabilize it and reduce the astringency of freshness.
