Rango de precios: desde 25.00€ hasta 75.00€
TASTING NOTES: Strawberry, Pomegranate, Raspberry Yoghurt
SCA: 89
PROCESS: Honey Cofermented with fruits
HEIGHT: 1.750 / 1.800 m asl
ORIGIN: Colombia
TASTING NOTES: Strawberry, Pomegranate, Raspberry Yoghurt
SCA: 89
PROCESS: Honey Cofermented with fruits
HEIGHT: 1.750 / 1.800 m asl
ORIGIN: Colombia
Rango de precios: desde 25.00€ hasta 75.00€
La Finca: Piamonte is one of the estates of this bi-varietal located in Ciudad Bolivar, a municipality in the department of Antioquia, Colombia. This region is particularly renowned for the quality of its coffee, which benefits from the ideal climatic and geographical conditions for cultivation. The farm is characterised by the cultivation of more than 125,000 trees in an area of 29 hectares, 3 of which are part of the nature reserve. In this strawberry co-fermentation process, the coffee is harvested at its optimum ripeness. As a second control, a density selection is carried out, in which the cherries are placed in tanks with water and the beans floating on the surface are removed.
At this point, the fruit pulp and the bacteria specific to this batch of coffee are added. The container is then sealed and the anaerobic fermentation process begins. The fermentation lasts 120 hours, after which the coffee is dried for approximately 6 to 10 days, depending on the climate.
La Finca: Piamonte is one of the estates of this bi-varietal located in Ciudad Bolivar, a municipality in the department of Antioquia, Colombia. This region is particularly renowned for the quality of its coffee, which benefits from the ideal climatic and geographical conditions for cultivation. The farm is characterised by the cultivation of more than 125,000 trees in an area of 29 hectares, 3 of which are part of the nature reserve. In this strawberry co-fermentation process, the coffee is harvested at its optimum ripeness. As a second control, a density selection is carried out, in which the cherries are placed in tanks with water and the beans floating on the surface are removed.
At this point, the fruit pulp and the bacteria specific to this batch of coffee are added. The container is then sealed and the anaerobic fermentation process begins. The fermentation lasts 120 hours, after which the coffee is dried for approximately 6 to 10 days, depending on the climate.
