The Library - La Batea, Colombia, Carbonic Maceration

COF-TL-CL-FN-250-B1B-0006

$20.99 USD Regular price
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The Library - La Batea, Colombia, Carbonic Maceration
The Library - La Batea, Colombia, Carbonic Maceration
  • Description
  • Specs
  • Region: Antioquia
    Variety: Red & Yellow Caturra
    Processing: Carbonic Maceration Natural
    Altitude: 1800m
    Cup: Mixed Berries, Raisins, Winey

    Process:
    Carbonic Maceration fermentation for 7 days (168 hours) in a stainless steel fermentation tank. Dried on raised beds for 20+ days. Final Process is a Natural. Temperature: 16 - 21°C
    The Velez family has owned their farm since 1907 and going on 5 generations of coffee farmers. Juan Pablo, Don Juan’s son, got more involved with the farm in 2015 and began experimenting with special processes.

    Process: carbonic maceration
    Batch weight: 280 kilos or 616 pounds (green coffee)
    Total time of process: 25+ days or 600+ hours
    For this process a pressurized stainless steel tank is used. Coffee cherries are introduce to the tank and CO2 is flushed to create and environment with no presence of oxygen. Coffee cherries are mixed with yeast (s. cerevisiae) and fermented for 7 days or 168 hours. Cherries are put to dry in raised beds for 18+ days.

  • Quantity: 250g



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