![]() The coffee is stored in parchment until ready for export, when it is hulled at the dry mill and bagged for shipping. Typically in Colombia, this is carried out on the farm, with processed cherries then being taken to a dry mill for careful grading, tasting, and blending. Here, they will sit for typically 8-14 hours, before moving to the drying patios or guardiolas for controlled drying down to 10-12% moisture. When ripe, the coffee cherries are picked and go through an initial flotation sorting to remove underripes, sticks, and general debris before passing through a pulping machine and working their way down the washing channels to the fermentation tanks. Variety: Castillo , Caturra , Colombia , Typica.Altitude: Over 1,000 m above the sea level.Great for drip coffee makers, filter coffee and cafetiere. Flavours: Apple, chocolate and caramel with hint of lemon.
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