Description
This coffee is a beautiful blend of Brazil, Columbia and Peru Coffee.
The Brazilian Coffee is from Patricia, who is a small farmer located at Mogiana, in the city of Espirito Santo do Pinhal. She has recently taken over the family business from her father, alongside her son Pedro.
This Columbian coffee starts it’s process with the careful manual collection of 90% mature cherries, ensuring only the best are selected. These cherries then undergo a unique anaerobic fermentation in plastic bags for 24 hours in the shade, a method that deepens the complexity of the flavour. After fermentation, the coffee is gently washed with minimal water to retain its natural characteristics and remove impurities. Finally, the beans are sun-dried for 5 to 8 days, depending on the climate, with the grain being turned four times a day to ensure even drying.
The Peru Finca Medina combines modern technology with traditional techniques to produce Antigua coffee. Each coffee batch is evaluated in the laboratory to verify the traceability, quality, fragrance, aroma, flavour, balance, sweetness, and all the different cup profiles that consumers may need.
Tasting Notes: Praline | Toffee Apple
Region: Mogiana, Bruselas, Huila
Farms: Santo Antonio and Sao Benedito
Process: Natural / Washed
Varietals: Acaia, Icatu, Catuai, Topazio, Tupi and Gesha
Altitude: 1050 – 1540 masl
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