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Peach, vanilla, butter, and fine tabaco notes.

ORIGIN:
TOLIMA
PROCESS:
NATURAL ANAEROBIC
VARIETY:
HEIRLOOM PRIMITIVO
ALTITUDE:
1780 MT
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PROCESS

This Heirloom, was processed at the wet milling facility at of El Vergel, which is one of the first collaboration-processed coffees. It was made through an anaerobic fermentation of 96 hours with a cooling water system running through the oustise of the tank to prolongue the fermentation hours. Followed by a semi-mechanical drying process, which consisted on havin it dry in silos and rised beds for 18 days, and then stabilized for 45 days in grain pro bags.

FARM:
EL  VERGEL
TRAIL:
PIEDRA GRANDE
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PRODUCER

COLLAB EL VERGEL & FARM EL DILUVIO

HISTORY

At farm El Diluvio, located in the slopes going to the Nevado del Ruiz, in the town Herveo, where the mountains are almost touching the clouds (Sometimes it does), is one of the most intriguing and exciting coffee farmers we`ve ever met, with over 9 different varieties in micro-lots ranging from 1.000 plants up to 3.000 the most, Don Ronald, the person in charge of El Diluvio, has been in coffee for his entire life, and as he says, he has been always intrigued in the why behind the flavor differences of each coffee, and that is how he began to involve different varieties to his farm, just to found different flavors through his washed process! This year (2021) we meet Ronald, and had such a great connection, that we decided to make a process at the facilities of El Vergel estate and make the first-ever naturals with his coffees, and what a blast, not only did we obtain some amazing and unique coffees, but also we had more than one entry into our competition series, which is the reflection of hard and long work in the farm El Diluvio next to a grat processing at El Vergel Estate!

 

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