Origin - Finca Casa Blanca, Huila, Colombia
Producer - Ian Castaneda
Process - Advanced Processing - quote from the producer - "In this washed process, the coffee begins with a careful selection of freshly harvested ripe cherries. Once selected, they undergo anaerobic fermentation in bags for 36 hours, under cool conditions with temperatures ranging between 16 and 18 °C. Afterward, the coffee is transferred to pulping tanks or hoppers, where it remains for 20 hours in a natural oxidation process. During this stage, the cherry juices are carefully collected to be reused in subsequent batches. The coffee is then pulped, followed by a new 20-hour oxidation of the mucilage, enriched with those collected cherry juices. The process continues with a submerged fermentation at 39 °C for 12 hours, during which the juices are recirculated again, keeping the mucilage adhered to the bean and enhancing its sensory complexity. To conclude the fermentation, a thermal shock is applied: the coffee is washed with hot water at an average temperature of 65 to 70 °C, marking the end of the process. Finally, drying is carried out slowly and in a controlled manner in covered drying beds (marquesinas), at a maximum temperature of 30 °C. This stage takes between 18 and 24 days, until the coffee reaches an optimal moisture level of 11%.
The result is a coffee produced with precision and care, where each stage of the process contributes unique nuances that are expressed in a vibrant, clean, and highly complex cup."
Elevation - 1700-1800masl
Varietal - Wush Wush
Flavor - complex, dark chocolate, tropical fruits, citrus, fruit loops
My Cost - $31.75/Kg
200g package