JAVA NATURAL

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Total Crop Area

2.8 ha

Rainfall

1.526 mm/year

Farm

La Esperanza

Process

Natural Anaerobic

Altitude

1.430-1.760 masl

Humidity

80-85%

Temperature

20C-23C

Cup Profile

Fragrance and aroma: Floral, cocoa, panela, and plums.
Taste and aftertaste: Cocoa, plums, floral, citrus, and silky.

Fermentation

After fermentation, the coffee is dried in silo to dehydrate the cherries for about 24 hours at an average temperature of 37°C. Later the cherries are move to a parabolic sun dryer for about 20 days. Coffee is left in a temperature control warehouse in a temperature between 18°C – 19°C.

Drying

Rigorous cherry picking, it has 7 days of fermentation in anaerobic form. Coffee cherries are collected at the indicated maturation stage, known as “grape type”.