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colombian coffee partner

Sugarcane, chocolate milk and red apple notes.

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PROCESS

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.

ORIGIN:
HUILA
PROCESS:
WASHED
VARIETY:
BLEND
ALTITUDE:
1400 - 1900 MT
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PRODUCER

TINAMA PROJECT

FARM:
4 DIFFERENT FARMS
TRAIL:
TINAMA

HISTORY

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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