This coffee is part of the Cedro Alto collective. A coffee farm collective with strict environmental criteria that pays farmers for their high-quality coffee then takes on the financial responsibilities of getting that coffee to specialty coffee roasteries.
This is a washed processed coffee, but with an extended dry fermentation of 24-36 hours. The Farmer, Segundo Ortiz, controls this dry fermentation by measuring the temperature and sugar content of the coffee, all without lots of technical equipment. This gives these coffees a much different profile from other local coffees. They also have a slower, two-phase drying process, which keeps the flavours of the coffee intact for longer.
COLOMBIA - Finca Alto Roblalito
Tasting Notes: Blackberry, Pineapple, Strawberry & Cream
Farm: Finca Alto Roblalito
Region: Nataga, Huila
Varietal: Colombia, Castillo, Caturra, Gesha
Altitude: 1900 MASL
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins