The Flavour Profile
We find this coffee boozy and indulgent with layers of complexity, subtle cardamon liquor notes and bitter sweet chocolate finish. This is a medium dark roast coffee perfect to be enjoyed any time of the day and it is great for all type of extractions.
The Little Details
This coffee comes from various Finca La Loma in Ciudad Bolivar town, Antioquia region in Colombia. It's grown from 1800 - 2100 meters above sea level. It's drawn from Castillo, Colombia, Caturra varietal coffee beans.
About the Process
During the harvest, this La Loma lot is selectively handpicked and then sorted for quality. Next, the sorted cherries are placed in airtight steel barrels that are pumped with Carbon Dioxide. This is known as the Carbonic Maceration method, which initiates the breakdown of the exterior fruit with the presence of Carbon Dioxide. The steel barrels are sealed to ensure the proper environment for this process which lasts for 8-10 days. Once complete, the cherries are dried in the open sun on raised beds (Marquesinas) until the ideal moisture content is reached. The dried cherries are then transported to the dry mill belonging to our exporting partner, Green Hills, to hull the coffee and prepare for export.