Tasting Notes: Red Delicious apple & ripe yellow plum with a tangy toffee yoghurt mouthfeel
PROCESS: Extended fermentation
TYPE: Castillo/ Colombia
ALTITUDE: 1800 MASL
About The Coffee
We only share appropriate information on smallholder's farms, particularly in regions such as indigenous Colombia as political unrest and drug cartels in the area mean coffee farmers are under threat of farm looting.
Shared by our importing partner Karl at Cedro Alto on behalf of Dora Mendes:
She does an extended in-cherry processing, I believe normally 48 hours, then after depulping ferments in sealed tanks. This creates a low-oxygen environment but would not be considered maceration since whatever small amount in there when the lid closes is not displaced. She leaves it in there for several days, though time varies with conditions such as ambient temperature and sugar content seeking a consistent actual level of fermentation which is measured with a pH meter, controlling temperature, or ideally an experienced nose.
Finally the tank-fermented wet parchment is only rinsed lightly, so I would call semi-washed. The dry parchment is delivered to us with a kind of pink amber color with some dried fruit pulp connected.