Featured Coffee

X.O NATURAL

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
X.O.

Altitude
1.400-1.860 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 28 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.

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