Diever Galindez – Colombia

18 EUR

Tax included (23% IVA) Additional information Cherries are collected for three days in a row, every 21 days. The coffee from the first and second days is left to ferment for one and two days, respectively, before all of the coffee is de-pulped together on the third day with the coffee that is picked that day. Once all of the coffee is depulped, it is left to dry ferment for 20 hours in ceramic tiled tanks. The coffee is then washed and left to drain for a few hours before being moved into a solar dryer for 15-20 days.

Origin

Colombia Las Chinas, San Agustin, Huila

Process

washed

Varietal

Pink Bourbon

Altitude

1800 m