Country | Colombia |
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Region | Vereda Andes Alto, Huila |
Farm | Finca Quindio |
Variety | Castillo |
Proc. Method | 40 Hour Anaerobic Fermentation |
Altitude | 1800 MASL |
Tasting Notes | Apricot, Raspberry, Honey |
Jesús Barahona is a 3rd generation coffee farmer who has been producing coffee for 40 years. His farm, Quindio, is a 4 hectare farm located in Vereda Andes Alto, Colombia. This year, we were able to secure the only 5 bags he produced using a relativley new processingmethod - Anaerobic Natural.
The cherries are first sorted using water to remove any damaged, under-, or over-ripe fruit. They are drained and sealed in bags for 40hours to ferment without oxygen. Finally the coffee is laid to dry in the sun for 15-20 days.
Jesús, along with his wife and two of his sons are dedicated to producing the best quality coffee and are continuously improving their process to produce even better coffees.
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