Description
Country
Colombia
Region
Quindío
Producer
Juan David Hernández
Arabica variety
Castillo
Altitude
1650 masl
Process
washed
Tasting notes
almond syrup – yellow grapefruit – dried plum
Suggested for
espresso
BREWING RECIPE – ESPRESSO:
Weight : 17 gr
Temperature : 94°C
Total extraction time : 24-25 sec
Ratio: 1: 2,3 g/l
Juan David is the owner of this farm for more than 15 years, which is around 40 ha. Not all the lands are planted in coffee, because to have the Rainforest Alliance certification, the farm has to be diverse: that is why you can find plantain trees, avocados, and some native trees such as roble cafetero.
After cherries are picked, they are put in water and any floaters is removed. Then coffee beans are depulped and, after that, coffee is fermented in tanks for about 18 to 24 hours creating microorganism to break the mucilage and give a little of complexity to the coffee. The drying process follows.
