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colombian coffee partner

Coriander seed, mandarine, white tea and butter 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:
MATITUY
PROCESS:
SEMI WASHED
VARIETY:
BORBON SIDRA
ALTITUDE:
1936 MT
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PRODUCER

DORALBA PANTOJA

FARM:
EL CARACOLI

HISTORY

This particular coffee is produced in the region of Matituy (La Florida), a municipality near the capital of Nariño located at 1,930 meters above sea level, this has allowed the producer to differentiate itself in the specialty coffee market by producing the well known "Café de Altura", exalting its unique properties of high acidity and sweetness.