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Colombia CGLE Cerro Azul Natural

Cupping notes

Pineapple, lemongrass, hibiscus; a complex set of aromas lead from the dry over a chocolate caramel base. In the cup is jasmine, red fruit, guava, lychee with a great silky body and syrupy mouthfeel.

Description

Cerro Azul was home to the first ever Geisha brought to Colombia, from Panama

Following rigorous quality control during picking, the coffee is fermented for 19-22 hours as whole cherry before depulping without water and further fermenting for 35 hours. For the next 48 hours the coffee is kept in a silo at 35°C with final drying occurring on the solar beds for 15 days.

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Origin
Process
Natural
Altitude
1700 - 2000m
Species
SCA score
91
Varietal
Download more coffee information

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