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Caramel, black currant, orange and chocolate notes.
All of the fruit flesh is removed mechanically from the coffee bean before the beans are dried. Removing of the fruit flesh is done with a machine called depulper. After de-pulping, the beans are put to a water tank where the fermentation process will remove the remainder of the fruit flesh.
CATURRA, COLOMBIA, CASTILLO.
EMANUEL AND VALENTINA
This coffee is from our project in Tolima-Gaitania; it’s a coffee produced by more than 40 coffee growers of this region, which is processed separately and dried by the brothers Emanuel and Valentina, at their farm La Roma. This farm is located at 1920 MASL this altitude allows them to give value to their coffee by doing different processes that improved quality. They have been working with their own farm and with all the neighbors, by gathering all the coffee`s after fermentation and developing an amazing drying system based on the sun, they are now working on building a new wet facility to process more unique coffees.
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