Featured Coffee

X.O NATURAL

Origin, Producer, and Process Information

Country: Colombia

Department: Valle del Cauca

Municipality: Caicedonia

Total Crop Area

1,1 ha.

Rainfall

1.340 mm/year

Farm

Potosi

Process

X.O.

Altitude

1.400-1.860 masl

Humidity

73%

Temperature

17C-22C

Cup Profile

Fragrance and aroma: Liquorice, fruity and berries.
Taste and aftertaste: Liquorice, pineapple, dense body and malic acidity.

Fermentation

Manual and rigorous picking. Between 48 and 50 hours fermentation in cherry with controlled temperature. The coffee is collected in the indicated maturation.

Drying

After fermentation, the coffee is left hours in the silo and then is moved to solar drying for 28 days. Coffee is left in storage for 3 months to help stabilize it and reduce the astringency of freshness.