Almond paste, Chestnut, Caramel
Region: Risaralda, Colombia
Variety: Caturra, Castillo, Colombia
Altitude: 1650 m
Farms : A selection of 7 family farms
Process: Multiple washed processes / Decaffeinated sugarcane-based
This batch comes to us from the municipality of La Celia (1650 meters) in the Risaralda region of Colombia.
This coffee is a blend originally made from several coffees sourced from 7 family farms selected by Ana Mustafa for the LaREB collective . These farms are all members of the Agrosolidaria Association, which contributes to the development of environmentally friendly agricultural production by promoting and financing responsible farming practices in Colombia.
These coffees benefit from different washing processes and are graded according to the density of the beans.
The Washed Process
In this process, the coffee cherries are pulped no more than 12 hours after harvesting. These beans retain their mucilage, a thin, sweet membrane surrounding the coffee bean, much like the filaments that cling to the pit of a peach. They are then fermented in large washing tanks (hence the name of the process) and stirred for 12 to 36 hours. After this fermentation stage, the cherries are dried using three methods: mechanical drying (a large hot-air oven), floor drying (on concrete), or drying on raised African beds.
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