Panela Sticky

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Sweet
  25

Panela Sticky is one of our all time favorites to hit the Exceptional category! After arriving in Quindio and completing the initial 24-hour fermentation, the cherries are pulped, then put into closed tanks in order to have another 24 hours of anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.. After this the coffee is washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and rinsed before it is put into a dry closed tank for another 24 hours of fermentation, then washed and rinsed again, followed by drying on raised beds. Here the coffee has a long slow dry that takes around 40 days under shade. The results are intense sweetness that we cannot get enough of! Anaerobic double fermentation tasting like pineapple, white tea and marzipan!