Region: Huila
Variety: Castillo, Caturra, Colombia
Processing: Fruits Co-fermentation
Altitude: 1400 - 1600 m
Cup: Grape juice, Caramel, Oolong tea
PROCESS DESCRIPTION:
The journey of this coffee begins with a carefully crafted blend of Caturra, Castillo, and Colombia varieties. These cherries arrive from the Huila region, produced by Brayan Alvear, highlighting the innovative co-fermentation with fruits that defines its unique profile. The cherries undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulpation, the beans are co-fermented anaerobically for 5 days with dehydrated grapes, allowing the coffee to absorb rich, fruity flavors.
The beans are then dried mechanically over 10 days, ensuring consistent moisture levels, before a final stabilization period of 5 days. This meticulous process results in a coffee with flavor notes of mixed grapes, caramel, brown spice and oolong tea.
