almond – tangerine – apricot
BREWING RECIPE – ESPRESSO:
Weight : 17 gr
Temperature : 94 °C
Total extraction time : 26-28 sec
We are in Colombia, in a family farm, with more than 50 years of tradition. Tatama’s main crop was coffee, mainly Caturra, grown at around 1600 masl.
The washed anaerobic process chisen for this coffee starts with picking, when cherries are at their optimal maturity moment and then floated to remove the less dense coffee. After the coffee is floated it is placed in sealed bags for 48 hrs under controlled temperature an PH level. When the fermentation is at its targeted point, the coffee is depulped and then washed 2 times to stop the fermentation to go any longer. After that, the coffee is placed in movable bed to dry.