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Coffees designated for Cold Fermentation typically have 28 degrees Brix at the time of harvest. Floaters are removed to eliminate cherries with ripeness problems and then de-pulped and immediately placed in GrainPro bags and transferred to the refrigerator, where the temperature is regulated between 10-13 degrees Celsius for 76 hours. After this prolonged fermentation, coffee is fully washed and transferred to the drying stage, where it spends three days in the sun of the solar dryer and is then placed on raised beds in the shade to continue drying for 23-25 days. After drying, it is stored in GrainPro bags for 20 days of rest prior to pre-shipment cupping and export.

Cedar

Bittersweet Chocolate

Guava

Hibiscus

Type

Single Origin

Origin

🇨🇴

Huila, Colombia

Roast

Light

Species

Arabica

Varieties

Pink Bourbon

Process

Washed

Altitude

1730m

Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store