🇨🇴 Colombia

Huila

San Adolfo

1730 MASL

18 Hect

Purple Caturra

-

Washed

Tropical - In this process, microorganisms are separated and added to a mixture of pineapple, passion fruit, orange, and mango to create the mother culture. The culture is fed with molasses, sugar, or panela to fuel the microorganisms, gradually incorporating more fruit and sweetness until it ferments and develops an excellent microorganism load. Once the coffee is harvested, Brix levels are measured, impurities are removed, and the coffee is pulped and placed in sealed 200-liter containers with the prepared solution. The coffee ferments for an additional 150 hours until the Brix stays above 6 and the pH remains above 4, allowing the fruit notes to enhance the coffee’s flavor without overpowering it. The process highlights the fruit notes while maintaining the coffee’s core flavor.

17.36 USD

0/16 sacos

25Kg

25Kg

Vacuum pack