The cherries are placed in sealed tanks where they go through a carbonic maceration for 48 hours. After this, the cherries are pulped and slightly washed, leaving some mucilage on the parchment. The parchment coffee is then laid on the ground inside âeldasâ where they dry under the sun and get covered at night. The dying process is controlled so the coffee dries slowly until it reaches 9 to 11% humidity.
Tamarind
Sweet & Sugary
Prune
Type
Single Origin
Origin
Quibdo, Medio Atrato, ChocĂł, Colombia
Roast
Light
Species
Arabica
Varieties
Geisha/Gesha
Process
Honey
Altitude
1600m