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Tropical fruits, green tea, peach, and pineapple notes.
Ancla 1
PROCESS
This profile went through a pre-fermentation period of 48 hours in cherry, then pulped and fermented anaerobically for 120 hours. Subsequently dried in a canopy under the sun with a stabilization period of 20 to 30 days in a grain pro bag.
ORIGIN:
ANTIOQUIA
PROCESS:
WASHED
VARIETY:
CHIROSO
ALTITUDE:
1830 MT
PRODUCER
DANIEL HERNANDEZ
FARM:
EL TIGRE
HISTORY
Daniel is a young coffee farmer, who by third generation heritage has grown up surrounded by coffee and worked on his specialty coffee production. One of Daniel's biggest dreams is to be recognized for his high quality coffee and to be able to own a sustainable farm with minimal environmental impact.
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