This is a wild coffee from Colombia. Grown in Pitalito at the incredible Los Nogales farm, it's grown at an amazing 1950 MASL.
The journey of this low caf coffee begins with the meticulous selection of ripe cherries, ensuring only the highest quality beans are chosen. After being disinfected with treated water, the cherries are sorted using a water density method to ensure optimal quality. The pulp is then removed. The crazy process starts by immersing the coffee beans in hot water at 80°C to open the pores and prepare them for caffeine extraction. A natural solvent derived from coffee pulp is introduced to the water, and this process is repeated three times to remove approximately 95% of the caffeine while preserving the coffee’s inherent flavors. Next, a unique fermentation process is employed using a sourdough starter. This fermentation lasts for 4 days (96 hours) in plastic containers. The sourdough, which acts as a starter culture similar to traditional sourdough, is collected from previous batches of the same coffee type and stored at a controlled temperature of 18°C to maintain optimal conditions. The final step involves an 8-day drying process in a controlled environment, ensuring the coffee reaches the ideal moisture level.
This is a wild, complex tart and herbal coffee for those seeking an adventurous cup.
It tastes like cherry, lemongrass, dried cranberry and grapefruit zest.
