PEABERRY HEISHA CERRO AZUL HW

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Total Crop Area

17.2 ha

Rainfall

1.526 mm/year

Farm

Cerro Azul

Process

Hybrid Wash

Altitude

1.700-2.000 masl

Humidity

85-90%

Temperature

15C-21C

Cup Profile

Fragrance and aroma: Floral, cherries in syrup, cocoa, and raisins.
Taste and aftertaste: Sweet chocolate, blueberries, brown sugar, silky body, medium malic acidity, refreshing residual, and prolonged aromatic.

Fermentation

Manual and rigorous picking. Adequate equipment for the de pulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours in wholes cherries, then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours.

Drying

Once coffee has been fully washed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10.5%.