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The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavour complexity and preserving the coffee's inherent qualities
The coffees are put on raised beds or concrete patios where the quality team monitors this process in order to get even
we continue with our quality protocols of sorting
Process: Washed
Owner: 175 coffee farming families
COLOMBIA SEBASTIAN GOMEZ Grind:Filter The 30-hour fermentation period isTaste: Lychee Raisin Papaya Sweetness: Body: Acidity: Brew methods: Filter Immersion Espresso Varietal: Pink Bourbon Process: Washed, Anaerobic Origin: Circasia, Quindio, Colombia Altitude: 1700 1800 M. A. S. L Owner: Sebastian Gomzez Farm Info: Sebastin , along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at La Divisa farm, where the sorting team hand sorts and floats them to remove
