Colombia - Asorcafe

COLOMBIA – ASORCAFE

Tasting Notes

Green pear, raisin, orange, pistachio, milk chocolate.

Cupping score - 85

Bean - Marshel, Geisha, Catuai

Altitude - 1600-1700

NATURAL

Behind the Beans

The Municipality of Inza in Cauca is an area of land that sits high on a Colombian plateau called the Macizo Colombiano. This area is perfect for growing specialty coffee as altitudes reach over 2000masl. 

With 290 members, Asorcafe producers typically work on 2ha of land. Traditionally the coffee is fully washed. Once harvested, the coffee is pulped and fermented for between 20 to 40 hours depending on the local environment. After this the coffee is washed and any immatures removed and then it is dried for between 8 and 15 days in parabolic driers.

250g