Typica Mejorado Washed

TRACEABILITY:

FLAVOUR NOTES:

• Green wine gums
• Golden Kiwi
• Peach Cotton Candy
• Orange
• Hibiscus

GEOGRAPHIC LOCATION

Country: Colombia
Region: Huila 
Farm: Las Flores
Farmer: Jhoan Vergara
Altitude: 1.780 m.a.s.l

GROWING CHARACTERISTICS

Drying: Mechanical Steel Drums
Processing: Washed Thermal Shock
Fermentation: Aerobic & Anaerobic

MORE INFORMATION

Processing Method

Step 1:

• Floating, selection of ripe cherries only.
• 48-hour-oxidation while still in cherry, followed by 12 hours of fermentation immersed, at an average room temperature of 25°C

Step 2: Pulping

Step 3: Anaerobic fermentation in bags or containers for 60 hours at an average temperature of 16 – 18°C.

Step 4: Washing

• Mucilage oxidation for 32 hours while adding cherry leachates/mossto.
• Thermal shock: water at 60°C is added and then water at 12°C.
• Coffee washing is done, while still leaving mucilage on the beans.

Step 5: Drying in canopies or in machines at a maximum temperature ranging between 30°C to 36°C for about 8 to 12 days to reach 11% humidity levels.