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colombian coffee partner

Guava, pineapple liquor, watermelon, and  dark chocolate notes.

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PROCESS

This coffee has a natural anaerobic fermentation of 94 hours submerged in water with out lid, and then dried mechanically during 10 days with stalls of drying during the night, and finished with an stabilization of 20 days before milling.

ORIGIN:
HUILA
PROCESS:
NATURAL ANAEROBIC
VARIETY:
CATUAI
ALTITUDE:
1700 MT
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PRODUCER

LUIS ANIBAL

FARM:
VILLA BETULIA

HISTORY

This coffee comes from the farm of Jorge Elias Rojas, who is the owner of La Roca estate located in the south of the region of Tolima in the glorious mountains of Gaitania. Jorge Elias, has been one of the most passionate coffee people and growers we have ever meet, even when he is done with his coffee processes at his farm, he is normally helping his neighboors or his local cooperative with coffee works. He has been always involve in coffee since his first thoughts when his parents teach him the process of coffee. Now a days, Jorge has change his whole production to high end specialty coffees, always maintiaing an impecable profilwith such clean but crips profiles, and this time, we are happy to launch this brand new process which we like to call "Pink Joy" as that is theThis coffee comes from a well know producer in Huila, Don Luis Anibal, who has been recognized by his farm Villa Betulia with many different varieties, in which, its include this Catuai microlot! Locate in the heart of San Agustin Huila, he has been working with his family to promote the specialty coffee through all his neighboors and relatives, creating an outstanding effect in his coffees and his community! We are really happy to start now promoting his coffees and for sure there will be coming more from Don Luis in the near future! exact feeling when having the whole experience from hot to warm and finishing with the best part almost cold!