Description
This coffee comes from the mountains of Pitalito, Huila, Colombia, where coffee is the lifeblood of 18,000 families. Grown at Buenos Aires farm, this microlot features the Bourbon Sidra variety at 1,800 meters above sea level.
Cherries are harvested at peak ripeness with Brix degrees of 24–26, hand-sorted to remove defective beans, then undergo 48 hours of oxidation, A thermal shock is made at a temperature of 50°C and it is introduced in sealed plastic baskets to initiate the anaerobic fermentation. They are mechanically dried for 12 hours, then sun-dried for 15 days to preserve all the vibrant, juicy complexity.
Don’t sleep on this banger. Hands down! This is one of our favourite coffees ever sourced.
