Santander is a north-central Colombian department in the Andes mountains. It's characterized by river valleys and rugged terrain, including the craggy mountains of the Parque Nacional del Chicamocha.
The cherry—usually floated and sorted—is kept at room temperature for 24 hours before continuing along its processing journey. The pre-ferment is essentially its own unique fermentation step, carried out under unique environmental circumstances and with the cherry intact. If that coffee is then depulped, fermented in a tank for 36 hours with yeast, and then washed & sundried on a raised bed for 7-14 days.
This coffee is spectacular with vibrant & explosive aromatics. Our favourite sweetness of fruit candy & rose aromatics, lychee fruity & juicy aftertaste. This has to be the coffee we look for after lunch to keep the day up & running.
Brewing Recipe :
1 : 15
10th of July
200g pack coffee ship in 1-2 working days.
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