Natural la esperanza
CUP PROFILE
Fragance and aroma: Brown Sugar, cocoa, raisins, vanilla, tamarind.
Taste and after taste: Black cherry, cocoa, licorice, winy fruits, malic and citric acidity, dense and creamy body, coffee with good complexity.
FERMENTATION
3 days of anaerobic fermentation in cherry.
DRYING
The coffee is dried in a mechanical dryer at a temperature of 37°C. Afterwards, it is stored in a temperature-controlled warehouse at a temperature between 18°C and 19°C.

Country: Colombia
Department: Valle del Cauca
Municipality: Trujillo

Farm
Las Esperanza

Temperature
15ºC - 29ºC

Total Crop Area
3.0 has

Rainfall
1.901 mm/year

Process
Natural

Altitude
1.377 - 1.473 masl

Humidity
80-85%