Tasting Notes: ZINGY PEARDROP & CARAMELISED PINEAPPLE WITH SUPER SOFT MOUTHFEEL & FULL BODY
FARM: Finca El Remanso
About The Coffee
Albeiro Roa purchased Finca El Remanso in 2009 after growing up working on his grandfather's coffee farm. Despite the extra work required to successfully farm the Caturra varietal, Albeiro planted 4000 Caturra trees, determined to only produce high quality lots. Today over 70% of Albeiro's coffees are specialty microlots.
Once hand-picked, the cherries are left to ferment for 10 hours then pulped & anaerobically fermented under water for 24 hours in ceramic tanks. These two fermentation periods increase the complexity & body of the cup. The coffee is finally washed & dried on raised beds for 17 days before being prepared for export.