Colombia Risaralda Community Project Nº 126
Melon, Gooseberry, Florals
The smallholders of the Risaralda Project have to carefully select and hand-harvest only the ripest cherries for fermentation using the anaerobic method. The natural Read more
About Colombia Risaralda Community Project Nº 126
The smallholders of the Risaralda Project have to carefully select and hand-harvest only the ripest cherries for fermentation using the anaerobic method. The natural sugars are encouraged to develop and transform during fermentation in closed tanks for up to 120 hours. The result is a coffee that exhibits intense florals and tropical fruit flavour, with a bright acidity and a whiskey-like quality.
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Santuario, Risaralda, Colombia
Cafe y Procesos
1600m - 1850m