PRODUCER:
Edinson Argote
ORIGIN:Quebraditas, Huila, Colombia
VARIETY:Caturra
PROCESS:Red Fruits Co-fermented
ALTITUDE:1850 masl
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 12 hours.
4. Pulping: The cherries are pulped dry.
5. Fermentation after pulping: For 24 hours in open tank in order to remove the mucilage.
6. Fermentation: For 72 hours at temperatures below 25°C with a mix of red fruits and specific yeast.
7. Fermentation completion: After 72 hours, the coffee is washed.
8. Drying: After the 72 hours of fermentation, the coffee goes into drying, which is carried out
mechanically for 42 hours at 38°C.
9. Stabilisation: This is done in grainpro-type bags.
top of page
){kind=link}
bottom of page