Altitude
1700
Location
Colombia
Farm
Café Granja La Esperanza
Process
XO Anaerobic
Varietal
Mandela
Rainfall
1525mm per year
Crop Area
11.5 h
DESCRIPTION
Fragrance and aroma: Citrus flower, red wine, cocoa, and cherries.
Taste and aftertaste: Citrus flower, cherries in syrup, red wine, sweet chocolate, medium tartaric acidity, creamy body, and prolonged residual of prunes.
Fermentation
Cherries are selected during and after harvesting. The brix levels on the cherries are measure in order to put the most juicy cherries in the tank. Once set in the tanks, the lid is sealed to avoid the air intake and are left for 168 hours.
Drying
After fermentation, the coffee cherries are left 48 hours in mechanical dryers for dehydration and then pass to solar dryers for 6 – 7 days depending on the weather until the dry cherries reach a moisture level of 11 to 12%.