Producers: Andres Guaca & Omar Saul Tapiero
Process: Natural, Carbonic Maceration
Tasting notes: Red Berries, Stone Fruit, White Chocolate
About this Coffee:
Produced by Andres Guaca and Omar Saul Tapiero in San Adolfo, Huila. This coffee was harvested following strict ripeness criteria in order to select only the ripest cherries. The cherries were then processed using the Natural Carbonic Maceration method. This involves the cherries being fermented inside bags for 100 hours with CO2 added to the sealed bags at 23 degrees celsius. Following the fermentation period, the cherries were then places on raised beds to dry until the ideal moisture content was achieved.