LAURINA NATURAL

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Total Crop Area

14.6 ha

Rainfall

1,526 mm/year

Farm

La Esperanza

Process

Natural

Altitude

1.430-1.760 masl

Humidity

80-85%

Temperature

20C-23C

Cup Profile

Fragrance and aroma: Chocolate, vanilla, and citric.
Taste and aftertaste: Plums, vanilla, citrus grapefruit, bright acidity, dense and creamy body, good sweetness.

Fermentation

Rigorous picking, with cherries color purple-grape, with maturation Brix grades of 18. Fermentation is done during 36 hours.

Drying

Coffee is left for about 48 hours in silo (temperature aprox of 35°C), it is then pass to solar dry for about 15 days.