
Produced by Oscar Hernandez in Huila, Colombia, this Caturra variety undergoes an experimental thermal shock washed process at 2,000 meters. The coffee cherries are meticulously sorted, disinfected, and processed with thermal shock, involving a brief soak in hot water followed by rapid cooling. Sugars extracted from the cherries are added to the fermentation tanks, which undergo a 120-hour controlled fermentation with preferments to enhance flavor and sweetness. In the cup, this experimental lot offers a wild and delicious profile with notes of raspberry, dragon fruit, and lemongrass, showcasing the innovative techniques used to create a unique flavour experience.
200gm
Roasted 22/1/25