🇨🇴 Colombia

Huila

Bruselas

1870-2000 msl

20 1⁄2 hectares

enero 2024

Yellow Colombia

Washed

STEP 1. good harvesting of ripe fruits: in this step, only the coffee fruits that have reached the appropriate maturity are collected, which guarantees the quality of the beans.STEP 2. cleaning and disinfection with treated water: the collected grains undergo a cleaning and disinfection process using treated water, ensuring the elimination of impurities and unwanted microorganisms.STEP 3. selection by density with water: the grains are separated according to their density through a flotation process in water. this helps remove defective or immature beans that will float to the surface.STEP 4. thermal shock: the grains are subjected to thermal shock by being immersed alternately in hot and cold water. (80 degrees 20 seconds and 15 degrees 3 minutes) this has two purposes: to release glucose from the grains and topasteurize them to eliminate unwanted microorganisms.STEP 5. pulping and adding sugars: the pulp is removed from the beans and sugars obtained from pressing the coffee husks are added. this adds sweetness and complexity to the flavor.STEP 6. addition of pre-ferments and fermentation: pre-ferments, similar to sourdough in bakery, are added to start fermentation. the beans ferment for 90 hours, which contributes to the formation of distinctive flavors.STEP 7. sun dried for 15 days: the fermented beans are dried in the sun for a period of 15 days. this process ensures that the beans reach the optimal moisture for storage.STEP 8. add to barrels previously used for beer: finally, the parchment-dried coffee beans are placed in barrels previously used for beer. this adds additional flavor nuances, creating a coffee with extraordinary and complex flavors.

25.94 USD

0/0 sacos

24Kg

24Kg

Vacuum pack