The main objective of the different Blends produced at the origin is to showcase the coffee of small producers who, for different reasons, have not yet received support to market their coffee. For this blend, different producers from the department of Tolima participated. Comprehensive advice is provided on various topics: Soils, clean agriculture, maintenance of mills, tanks, water treatment, fermentation in bags, physical and sensory advice, ensuring that the coffee produced is in accordance with processing standards. In this way, a replicable fermentation protocol and a post-harvest protocol were created with the same variety, taking into account that not everyone knows the subject of specialty coffees, a reinforcement and constant control of these techniques is intended so that there is an evolution later.
This caturra profile is a coffee that can be used for espresso or filter, it is a bright coffee with a cup score of 85; His profile is simple, not at all pretentious, but quite the opposite, very representative of the humility and simplicity that characterises a community as hard-working and friendly as the one we find in Tolima.
● STEP 1. MANUAL COLLECTION OF 100% RIPE GRAIN
● STEP 2. PULPED FOR 1 DAY
● STEP 3. ANAEROBIC FERMENTATION IN PLASTIC TANK FOR 70-80 HOURS
● STEP 4. WASH WITH A LITTLE WATER TO ELIMINATE PRESENT IMPURITIES
● STEP 5. DRYING IN THE SUN DEPENDING ON THE WEATHER FOR 5 -10 DAYS, THE GRAINS ARE REMOVED 3 TIMES A DAY FOR GREATER HOMOGENEITY IN DRYING.
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