My decision to work with coffee come from tradfition and I am passionate about this work.
For us the key to achieving good cup quality has been fermentation. We did one with a pre-fermentation of 24 hours, followed by 49 hours (dry open tank fermentation after de-pulping).
Producer:
Segundo Ortiz
Region:
Nataga , Huila
Varieties:
Castilo, Typica |
Processes:
Washed, 2nd phase fermentation
Altitude:
1875 |
