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This coffee from Huila follows a specific sequence: cherries are pulped, fermented for 72 hours with cultured yeasts, then subjected to a thermal shock of hot and cold water. The result is a layered profile of raspberry jam, blueberry wine, and lemon tart sweetness. This coffee has hyper-prominent fruit notes, and we recommend letting it rest a minimum of two weeks from the listed roast date before brewing. The smell of the beans and grounds can be quite intense and “fermented” smelling, but it all smoothes out in the cup to create an intoxicatingly delicious coffee.
SPECS:
- Region — Huila
- Altitude — 5413 ft
- Process — Washed, thermal shock, cultured fermentation
- Soil type — Clay loam
- Variety — Caturra
- Farmer — Mario Fernando Gomez
This coffee from Huila follows a specific sequence: cherries are pulped, fermented for 72 hours with cultured yeasts, then subjected to a thermal shock of hot and cold water. The result is a layered profile of raspberry jam, blueberry wine, and lemon tart sweetness. This coffee has hyper-prominent fruit notes, and we recommend letting it rest a minimum of two weeks from the listed roast date before brewing. The smell of the beans and grounds can be quite intense and “fermented” smelling, but it all smoothes out in the cup to create an intoxicatingly delicious coffee.
SPECS:
- Region — Huila
- Altitude — 5413 ft
- Process — Washed, thermal shock, cultured fermentation
- Soil type — Clay loam
- Variety — Caturra
- Farmer — Mario Fernando Gomez
