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Colombia, Valle De Cauca
Varietal: Castillo, Pink Bourbon
Process: Natural
Altitude: 1,700 - 2,000 masl

Pineapple, Caramel, Strawberry, Chocolate

This coffee comes from the Pinchinde mill owned by The Inmaculada Fellows group. Inmaculada Fellows source cherry from the surrounding farms, looking for the highest quality they can (and paying premiums for it) before processing at their state of the art mill. From there the cherry is sorted removing under-ripes and debris before a 6 day anaerobic fermentation. pH and Brix measurements are taken to optimise the process. Once the pH hits 4.35 and the Brix hits 8 the coffee is transferred to a drying house. Here box driers use a vacuum system to dry the cherry. Pulling air from a controlled environment and armed with temperature and humidity controllers these dry boxes called ‘oreadors’ ensure even and stable drying.This stage works in 2 sections. First of all the coffee is left in the boxes for 48 hours, drawing out moisture until the coffee loses the stickyness it is prone to when it first arrives. After this stage the coffee has to be turned stirred 3 times a day every day for 2 weeks before being vacuum packed and sent to consuming countries