Colombia San Adolfo - Filter Roast
ABOUT THIS COFFEE
Produced by Andres Guaca and Omar Saul Tapiero in San Adolfo, Huila.
This coffee was harvested by hand following strict ripeness criteria in order to select only the ripest cherries with the highest sugar content.
The coffee cherries were then processed using our Natural Carbonic Maceration method.
This involves the cherries being fermented inside Grainpro (large, heavy duty plastic bags) for 100 hours with CO2 (carbon dioxide) being added to the sealed bags at 23c.
The CO2 displaces the oxygen in the bags and allows for different bacteria and yeasts to change the flavour profile of the coffee and the way the coffee ferments.
After the fermentation period the cherries are then placed on raised drying beds to dry until the ideal moisture content is reached.
This microlot is 100% Pacamara, a hybrid of the Pacas ( a natural occurring mutation of Bourbon) and Maragogipe (very large bean varietal).