1. We start Gathering only the grain that has fulfilled its purpose maturation cycle, on average brix degrees higher than 20°B.
2. Add water and float in such a way that we also wash the grain before carrying out the oxidation which is left in tow before pulping for two days, once this process is done, we continue with the next
3. Check that the pulping machine This is cleaned, pulped and the grain is left in bags and tow for 80 hours, after this time elapses continue with drying
4. Drying begins in a dryer where it is left for approximately 16 to 20 days and is refined in a concrete yard, then transferred to bags and tows, when the humidity is 10 to 11.5%
At the foot of the Colombian central mountain range stands the municipality of Santa María, Huila, where there are more coffee trees than people. These lands, where the Nasa and Pijaos once lived, belong to coffee growers internationally recognised for the floral and aromatic notes of their coffees.
The microclimates generated by this region, and its tradition of further fermenting the harvest, give the coffee from the Santa María region, a jewel of Huila, its characteristic sweetness. The forming mountains that surround this region and the Nevado del Huila Volcano provide floral and fruity notes.
This town of Huila, full of rivers and water basins that are very suitable for agriculture and coffee planting due to the thermal floors it manages, is experiencing unprecedented stress because there is not enough labor to harvest the grain that sprouted generously, but which today is very close to being lost due to intransigence and lack of will given that collectors from other municipalities could arrive in the urban area, for this reason Cata Export works hand in hand with several coffee producers in this area with the purpose of regaining commercial confidence in their own crops, promote an economy based on coffee and motivate small merchants to innovate and continue with continuous learning about coffee with the intention of exploring new techniques and obtaining coffees with special characteristics.
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