Tasting Notes: Raspberry, Lime, Brown Sugar. Buttery body.
Farm – 5 Independent Farmers
Altitude – 1700 – 1820 MASL
Location – Timbio, Cauca
Variety – Colombia and Castillo
Harvest – May – July
Process – De-pulped and dry fermented for 22hrs. Washed and dried in parabolic tents for 8-12 days.
Timbio is a small region in Cauca, South West Colombia; until recently it has been difficult to source coffee from the area so we’re very excited to be able to showcase what this locality can offer, with great altitude and fertile soils it has perfect conditions for growing coffee.
This particular lot is made up from 5 small producers in the region. Thanks to a range of agronomy training and support from our export partner the farmers have learnt how to improve the quality of their crop; from the best time to select and pick the different varietals of coffee, to guidance and support with drying and processing.
After picking this coffee is de -pulped at the farm before undergoing a dry fermentation over 22 hours to loosen the mucilage. Coffee is then washed 3 – 4 times before being dried in parabolic tents for between 8 and 12 days, during this part of the process coffee is turned three times a day to ensure even and consistent drying. Once coffee has below 11% moisture content the farmers will send it to be graded, checked and cupped for quality.