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This washed-process coffee from Huila follows a specific sequence: cherries are pulped, fermented for 60 hours anaerobically with cultured yeasts, then subjected to a thermal shock of hot and cold water. The result is a layered profile of neroli, yellow fruits, and orange cordial.
SPECS:
- Region — Huila, Acevedo, La Soledad, La Floresta & El Paraiso
- Altitude — 5,540 ft
- Process — Washed, thermal shock, anaerobic cultured fermentation
- Soil type — Clay loam
- Variety — Orange Bourbon
FARMER - MARIO FERNANDO GOMEZ
This washed-process coffee from Huila follows a specific sequence: cherries are pulped, fermented for 60 hours anaerobically with cultured yeasts, then subjected to a thermal shock of hot and cold water. The result is a layered profile of neroli, yellow fruits, and orange cordial.
SPECS:
- Region — Huila, Acevedo, La Soledad, La Floresta & El Paraiso
- Altitude — 5,540 ft
- Process — Washed, thermal shock, anaerobic cultured fermentation
- Soil type — Clay loam
- Variety — Orange Bourbon
FARMER - MARIO FERNANDO GOMEZ
