Colombia – Caldas – Single Origin Coffee

Description

Region: Caldas – Colombia
Farm: La Cristalina
Altitude: 1.650 m.a.s.l

Varieties: Pink Bourbon
Drying: Slow-dried
Processing: Honey
Fermentation: ± 60hrs Anaerobic

Processing Method

• Selection: Ripe cherries are handpicked and floated to remove defects.
• Fermentation: Cherries ferment anaerobically for 12–15 hours, followed by de-pulping and another 45–48 hours of anaerobic fermentation.
• Drying: Coffee undergoes honey drying in mechanical dryers for 100 hours, ensuring optimal quality.