Strawberry, guava, vanilla, violet, winey, tamarind, caramelized .
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Colombia La Cabana
Cupping notes
Description
Colour standardized selection is used to select the cherries at correct maturation. Over-ripes, underripes and dried cherries are all removed by hand.
An anaerobic fermentation takes place for 200 hours in airtight plastic containers to ensure a homogenous fermentation has occurred throughout.
Coffee is then dried on a small patio and parabolic beds.
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Origin
Producer
Process
Anaerobic Fermentation
Altitude
1850m
Harvest
May - June
Flavour
Species
SCA score
87.50
Varietal
Related
The Multiplicities and Singularity of Colombia
04 July 2022
Having postponed one trip due to another outbreak of Covid in the UK, Jamie and MT finally got to head off to Bogota to visit Cafe Granja La Esperanza, producers of competition-winning coffees and Racafe, suppliers of our 'Sourced Collection'.
Read more
