Colombia El Carmen Camionetta Anoxic Washed Nº 206
Colombia El Carmen Camionetta Anoxic Washed Nº 206
Colombia El Carmen Camionetta Anoxic Washed Nº 206
Colombia El Carmen Camionetta Anoxic Washed Nº 206
Colombia El Carmen Camionetta Anoxic Washed Nº 206

Colombia El Carmen Camionetta Anoxic Washed Nº 206

From £11.10

Tastes Like:

White Grape, Pomegranate, Parma Violet

Roast:

This coffee from the producers at El Carmen and sourcing partners Raw Material is part of their expansion of their range of the Camionetta Read more

About Colombia El Carmen Camionetta Anoxic Washed Nº 206

This coffee from the producers at El Carmen and sourcing partners Raw Material is part of their expansion of their range of the Camionetta Process. This extended fermentation washed pink bourbon is a stunning example of coffee varietal, terroir, and meticulous processing. Multiple fermentations both in cherry and with the fruit pulped help showcase fresh juicy fruit flavours with hints of florals. Perfect for your morning black filter: it’s insanely fruit forward like the best naturals, but with the crisp clean acidity of washed processing. The best of both worlds!

 

Size: SMALL 250g

£11.10
£37.30

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
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Delivery information

Roasted & dispatched the next working day with Royal Mail Tracked service.

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Pitalito, Huila, Colombia

Process

Camionetta Anoxic Washed

Producers

Smallholders of the El Carmen Association

Grown

Huila

Altitude

1400m - 2100m

Varietals

Pink Bourbon

This coffee is the work of a selection of smallholders from the association El Carmen. It's then washed to remove low density cherries (also know as floaters) and placed in plastic bags to reduce oxidation ready for its approx 72hr road trip to the processing station at Finca Jamaica in Caldas. These 72hrs are where the magic happens as the dry cherries have a moment of respite, giving them time to ferment in an anaerobic environment. On arrival at Jamaica, the drying station of Villamaría, the cherries are washed again ready for pulping. This coffee then goes through a second 48hr fermentation in an anoxic environment using the Water Pillow Process. The coffee is then dried on dedicated raised beds until it reaches 20-25% before being finished in a parchment powered deep bed mechanical dryer at 40 degrees. This process and hard work really creates a fresh clean cup of coffee.

Ash says...

Brew this as a pourover and get lost in the myriad of flavours!

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