COLOMBIA - LAS FLORES

Colombia 
Region: Huila
Farm: Las Flores
Altitude: 1.780 m.a.s.l

Varieties: Pink Bourbon
Drying: Canopies
Processing: Washed Thermal Shock
Fermentation: Anaerobic & Aerobic
Green Score : 87
Notes: ​Honeysuckle, Jasmine, Mandarin, Orange Blossom, Nectarines, 

Processing Method

Step 1:

• Floating, selection of ripe cherries only.
• 32-hour-oxidation stage at an average room temperature of 25°C
• Anaerobic fermentation in bags or containers for 60 hours at an average temperature ranging between 16 – 18°C.
• Transfer the coffee to the pulping tanks, carrying out 18-hour oxidation and allowing for the mossto collection.

Step 2: Pulping

Step 3:

• Mucilage oxidation for 32 hours while adding cherry leachates/mossto.
• Thermal shock: water at 60°C is added and then water at 12°C.
• Coffee washing is done, while still leaving mucilage on the beans.

Step 4: Drying in canopies or in machines at a maximum temperature ranging between 30°C to 36°C for about 8 to 12 days to reach 11% humidity levels.