COLOMBIA - La Cristalina CRANBERRY & BLUEBERRY
Patch's notes: More suited for espresso than filter in my opinion but certainly not lacking flavour. As a filter it had a full, winey body with hints of sweet berries. As an espresso it took on a sweet, tropical, almost banana flavour which I enjoyed!
Origin – Colombia
Region - Quindio
Owner – The Grajales Family
Altitude – 1450-1500masl
Varietal – Castillo
Process – Natural/Sun-dried
Roast depth - Light/Medium
Please note - I roast on Tuesday and Friday each week so please place your order the day before to avoid deep deep disappointment.
Altitude of Lot: 1.450-1.500m
Brix range cherry: 24-27°B
Drying method: Dried by sunlight. The coffee is placed on “carros corredizos” or tunnel
with direct sun exposure for the first 2 days. After the humidity is down
to 40% is placed in drying tanks for around 36 hours, this process is to
enhance the fruity flavors. The coffee must be monitored by
temperature and by PH. After the 36 hours of fermentation the coffee
goes back to the movable cars or tunnel. The total process can take
between 10 and 15 days, depending on the weather. The key point is
to avoid as much as you can the humidity gain during night.
During the time, the coffee is in the movable cars is moved every hour
the first days to make sure all the coffee gets enough sun and avoid
humid spots that can cause vinegar taste.
Sorting: The cherries get hand sorted at picking, later sorted during the floating
process and during the drying time. Last selection is at the milling
where the coffee is selected by screen size and defects. At the milling
the final stage of selecting is made by hand, because the electronical
machine is not very accurate on the selection.
Stabilization: At the farm after drying to 9-11% humidity the coffee gets packed in
GrainPro bags and sisal and stored at the farm, at 20°C. Usually after
1,5 months the coffee is stabilized and ready for the milling and then
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