The cooperative with the new General Manager Luis Miguel have looked to embrace technology and the shift towards specialty coffee production. They have been building temperature controlled areas in the warehouse for looking after the micro lots that the producers deliver. As well as this at the cooperative they have started to experiment with producing naturals for the first time without putting the risk on the producer.
Luis Miguel invested in a Nuna Coffee drying box that can regulate the temperature and the humidity too dry the coffee. These boxes were pioneered in Colombia to try and combat the extremely challenging in the ever changing daily climates in the Colombian Andes. To start this project they selected a few local producers who are known for quality to buy cherry from over the regular market price. From here that the cooperative they then set up a sorting station to pick the ripest cherry and create uniformity. The varietal used in this lot is Castillo.
After picking and separation the coffee is then washed and fermented in sealed barrels for 96 hours. After this it is then put in the drying box where it is dried at 35 - 40 centigrade for 100-120 hours.
What grind style should I order?
| Whole Bean
||To grind at home
||V60 or Aeropress
- Country: Colombia
- Process: Anaerobic Natural
- Varietals: Castillo
- MASL: 1800
- Cup profile: Cherry, Bubblegum, Dark Chocolate
- Weight: 250g
Read the full farm story here