La Esmeralda Castillo Semi-Washed 10 oz Whole Bean Coffee Can
Norbey faces the challenge of standing out as an exceptional coffee grower in this region. With a unique and privileged land boasting over 10 different coffee varieties, his passion for excellence is evident. The mysterious aspect of his farm lies in the remarkably sweet and fruity nature of his lots reflect Norbey’s commitment to perfection.
Process: This coffee is carefully hand selected then undergoes a mass aerobic fermentation and acetic process in tank, imparting fruity aroma and flavor. After 12 hours of fermentation cherries are depulped and kept in water for 24 hours to initiate Lactic fermentation. The mass is then sun-dried for two weeks until reaching 11% moisture. Finally the coffee is stored in Grain Pro bags with parchment for a minimum of two weeks before the milling and exportation.
Origin: Huila, Colombia
Farm: La Esmeralda
Varietal: Castillo
Process: Semi-Washed
Elevation: 1750 meters above sea level
Norbey faces the challenge of standing out as an exceptional coffee grower in this region. With a unique and privileged land boasting over 10 different coffee varieties, his passion for excellence is evident. The mysterious aspect of his farm lies in the remarkably sweet and fruity nature of his lots reflect Norbey’s commitment to perfection.
Process: This coffee is carefully hand selected then undergoes a mass aerobic fermentation and acetic process in tank, imparting fruity aroma and flavor. After 12 hours of fermentation cherries are depulped and kept in water for 24 hours to initiate Lactic fermentation. The mass is then sun-dried for two weeks until reaching 11% moisture. Finally the coffee is stored in Grain Pro bags with parchment for a minimum of two weeks before the milling and exportation.
Origin: Huila, Colombia
Farm: La Esmeralda
Varietal: Castillo
Process: Semi-Washed
Elevation: 1750 meters above sea level
Norbey faces the challenge of standing out as an exceptional coffee grower in this region. With a unique and privileged land boasting over 10 different coffee varieties, his passion for excellence is evident. The mysterious aspect of his farm lies in the remarkably sweet and fruity nature of his lots reflect Norbey’s commitment to perfection.
Process: This coffee is carefully hand selected then undergoes a mass aerobic fermentation and acetic process in tank, imparting fruity aroma and flavor. After 12 hours of fermentation cherries are depulped and kept in water for 24 hours to initiate Lactic fermentation. The mass is then sun-dried for two weeks until reaching 11% moisture. Finally the coffee is stored in Grain Pro bags with parchment for a minimum of two weeks before the milling and exportation.
Origin: Huila, Colombia
Farm: La Esmeralda
Varietal: Castillo
Process: Semi-Washed
Elevation: 1750 meters above sea level