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Colombia - Los Abuelos - Microlot

Size

Flavour Notes:

Raspberry Jam / Tannic Wine / Dark Chocolate 

 

  • COUNTRY:  Colombia
  • REGION:     Jerico / Antioquia
  • FARM:         Los Abuelos, Don Edgar Correa
  • VARIETY:     Dos Mil
  • ALTITUDE:   1950 Masl
  • PROCESS:   Carbonic Maceration
  • ROAST:       Light - Medium

 

Recommended Brewing Methods

Filter / Chemex / Pour Over / Cold Brew

 


ABOUT LOS ABUELOS

Brothers William and Edgar Correa own Finca Los Abuelos and Finca Villa Bernarda, neighboring farms in the town of Jerico in the Department of Antioquia, Andino Region, Colombia. William and Edgar are fifth generation coffee farmers who inherited their farms from their parents.

Don Edgar is a pioneer in coffee processing. In collaboration with Campesino Coffee Company, he has produced many coffee lots using experimental fermentation, processing, and drying methods to produce vibrant, aromatic, and complex flavours in the cup.

For this coffee microlot, Don Edgar attempted a more rustic approach to a carbonic maceration process: the result was a fruit bomb!



ABOUT CARBONIC MACERATION

This Carbonic Maceration process begins with a 5-day anaerobic fermentation process of hand selected ripe cherries, creating a carbon-dioxide rich environment. After day 5 the cherries are de-pulped and returned to the same air-tight bucket and with the natural juices left behind from the first 5 day fermentation. At this point, the second round of fermentation begins for two additional days. Once the two days are complete, the beans are taken to the raised beds to sun-dry for roughly 12-14 days.




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