TRES DRAGONES NATURAL

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Total Crop Area

34,1 ha.

Rainfall

1,340 mm/year

Farm

Potosi

Process

Natural

Altitude

1.400-2.000 masl

Humidity

73%

Temperature

17C-22C

Cup Profile

Fragrance and aroma: Brown Sugar, white chocolate, fruity, and sweet guava.
Taste and aftertaste: Plums, cocoa, malic and citric acidity, dense body, blueberries aftertaste.

Fermentation

Manual and rigorous picking. 36 hours fermentation in cherry with controlled temperature.

Drying

Coffee is left for about 48 hours in silo (temperature aprox of 35°C), it is then pass to solar dry for about 15 days.