Colombia - Lot # 55 | Washed | Traditionalist | Panela, orange, dark chocolate 🍫[Beautiful in espresso]

The Colombia variety 

 The Colombia variety was developed by the National Federation of Coffee Growers in Colombia in 1982. They aimed to develop a variety resistant to diseases like rust while maintaining excellent cup quality and high productivity. They combined the Caturra variety, which contributes good cup potential, with the Timor Hybrid, known for its rust resistance.

The Producer: Diego Horta

Diego, one of the youngest coffee farmers at just 28, inherited his coffee profession from his father, Martín. Together, they’ve explored various experimental processes to enhance coffee quality. Recently, they've added exotic varieties like Pacamara and Pink Bourbon to their offerings. Supporting young producers like Diego is important to us, especially as many young people move from rural areas to cities for better opportunities.

The Process

Everything starts with a really good manual harvest; ripe cherries guarantee a sweeter and cleaner flavor. Then we proceed with a three-day fermentation process with the whole cherry. We have observed that this initial fermentation helps us develop sweetness while reducing bitterness and astringency. We then remove the skin of the cherries for another round of fermentation (48 hours). This year, we extended the fermentation slightly to enhance the sweet notes of vanilla and caramel that characterize this coffee. Finally, the coffee is washed and moved to solar drying beds, where it dries slowly in the shade over a period of 25 to 35 days.