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.