Farm: Jardines Del Eden
Region: Pijao, Quindo
Process: Natural | | Grape - Tartaric Acid
Roast Profile: Filter
Flavour: Grape Bubble Gum, Strawberry & White Chocolate
This coffee is harvested following strict ripeness criteria, later
floated and hand-sorted to remove any defects. Cherries are
exposed to 30 hours of underwater fermentation before being
de-pulped, during this fermentation stage, dehydrated grapes
and tartaric acid were added. Parchment is gently washed and
dried under temperature-controlled conditions until ideal
moisture content was achieved.
This microlot is 100% Castillo. This variety was developed by
Federación Nacional de Cafeteros. It is more productive than
Caturra and resistant to coffee leaf rust.
Best Consumed: 5-20 days post-roast date
This coffee is great for filter brew methods. Our favorites are Origami Dripper, Aeropress or Clever Dripper. For filter, we recommend 6-7g of ground coffee for every 100ml (1:16 or 1:17) of water at approx 96c. Use your kitchen scales you’ll love it!