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colombian coffee partner

Apple, banana, strawberry, citric, and floral notes.

 

PROCESS

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This coffee is fermented anaerobically with the addition of Mosto (The lixiviates of another fermentation of coffee) of a Java, which adds a total new mass of microorganisms to the fermentation. It´s a 72 hours of fermentation in plastic tanks, followed by a 2 step drying process, starting mechanically to avoid over fermentation, followed by solar drying for around 18 days, and finished with stabilization of 30 days in hermetic bags before milling.

ORIGIN:
HUILA
PROCESS:
MOSTO ANAEROBIC
VARIETY:
BORBON SIDRA
ALTITUDE:
1800 MT
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PRODUCER

JOHAN VERGARA

FARM:
LAS FLORES

HISTORY

This coffee is a collaboration between a producer in Huila Jhoan Vergara and the farm El Vergel, for this process, the coffee was picked in Huila an transport all the way to the Tolima Region to El Vergel, were the coffee was processed, this is part of our collaboration line to promote unique processes with unique coffee lots.