Origin, Producer, and Process Information
Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia
Total Crop Area
10ha
Rainfall
1.340mm/year
Farm
Las Margaritas
Process
Natural
Altitude
1.570-1.850 masl
Humidity
73%
Temperature
17C-22C
Cup Profile
Fragrance and aroma: Rum, floral, and pineapple.
Taste and aftertaste: Dark chocolate, blackberries, dense and creamy body.
Fermentation
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”.
Drying
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 18C – 19C.
