🇨🇴 Colombia

Huila

Palestina

1650 MASL

23 Hect

Caturra Bourbon

-

Washed

Carbonic Marceration - The process begins with selecting coffee cherries that are at least 90% ripe and have a Brix degree of 20-24. After arriving at the processing area, the coffee is floated to eliminate defects and improve fermentation homogeneity. The coffee is then fermented in cherry for 70 hours with CO₂ injection, leading to color changes in the mucilage that enhance sweetness, body, and fruity notes. After pulping, the coffee is placed back in barrels with its own juice for an additional 70 to 94 hours of fermentation. This creates a maceration environment, where microorganisms metabolize sugars, improving fragrance and acidity. The coffee is then washed and dried for 18 to 22 days. This process produces a bright, aromatic, floral, and sweet coffee with enhanced flavors and acidity.

14.83 USD

0/10 袋

25Kg

25Kg

Vacuum pack