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Sugarcane, chocolate milk and red apple notes.
Our Red Condor, was made through a 24-hour fermentation process in muscilage, followed by the drying phase in patios with all the coffees mixed, to achieve a homogenous profile and drying of each bean.
1400 - 1900 MT
4 DIFFERENT FARMS
From the South of Huila, in the municipality called Timana, we developed a new profile for our Red Condor series, where we look for a sweet, complex profile and flavors such as Red apple. This new origin for the Red Condor makes us very happy since it is a job that we did together with 4 coffee growers in this beautiful region, where the Timana town seems to be taken from a fairy tale. For this occasion, we had the opportunity to work with 5 coffee growers, Duver Samboni, Mercedes Rojas, Reinel Perdomo, and Don Ovidio Ascencio, with whom we developed a process with a 24-hour fermentation and drying in the sun, gathering all the batches, to obtain a homogeneous cup and highlight the sweetness of this origin.
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