COLOMBIA, HUILA
Region: Huila
Elevation: 1730 meters
Varietal: Purple Caturra
Process: Honey
Tasting Notes:
Coconut, Lemonade, Honey Nut Cheerios
This Coconut Lemonade Co-fermented Natural process is amazing. First, a mother culture was created containing microorganisms which were derived from the farms Purple Caturra coffee cherries. A portion of this culture is separated to be fed with sugar, molasses, citrus fruits, and coconut. The fruit mixture contributes flavor to the culture, while the sweetener energizes the fermentation and brings the culture’s sugar content up. This initial fermentation of mother culture and fruit takes 190 hours to reach the appropriate °Bx (°Brix) and pH value for coffee processing.
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Once the coffee arrives at the washing facility, the cherries are added into a sealed tank, along with the fermented fruit culture and fermented for 150 hours. During this process, the team keeps careful measurements to be sure the environment remains perfect for the cherries. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity. We couldn't be more excited about this coffee.
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