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Colombia La Cabana

Cupping notes

Strawberry, guava, vanilla, violet, winey, tamarind, caramelized .

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
Process
Anaerobic Fermentation
Altitude
1850m
Harvest
May - June
Species
SCA score
87.50
Varietal

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