Region: Quindio, Buesaco
Process: Washed - Lactic Acid Fermentation
Elevation: 1700 - 1900 masl
Roast Level: Medium-light
Tasting Notes: Kamquat, Bergamot, Panela, Chocolate
Grown by Andres Ramirez and his son at Finca El Centro. This coffee was pulped and left to ferment underwater for 78 hours inside ceramic tanks and then later placed inside grain pro bags for an additional 30 hours at 20 degrees Celcius and as a result, increasing the concentration of lactic acid within the said tanks.
Afterwards, the coffee cherries are then gently washed and placed on raised beds for up to 14 days until the ideal moisture content has been achieved.
Method: Filter V60 Handbrew method
Yield: 30g for 30 seconds, total yield 280g
Time: 2 minutes (adjust grind size accordingly)
Water Temperature: 93 degrees