Featured Coffee

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.