Colombia | La Cereza | Bourbon & Caturra | CM Natural | Espresso | 250g

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
  70
• Sweet
  25

Region: San Augustin, Huila Elevation: 2250 masl About: La Cereza (The Cherry) is a community wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., research centre, and eco-farm located in the lush green hills above San Augustin, Huila. From here, Felipe Ospina processes coffees from surrounding farms, runs training courses, and carries out experiments to make coffee tastier and more sustainable. This lot was picked on the edge of over-ripeness and sealed in airtight barrels to ferment. After, it was shifted to raised beds and dried as a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.. This carbonic macerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. (CM) process has created a very bold coffee with notes of bakers chocolate, tropical fruits, and wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones..