Colombia FRAY CARDOSO - anaerobic microlot
Colombia FRAY CARDOSO - anaerobic microlot
Colombia FRAY CARDOSO - anaerobic microlot
Colombia FRAY CARDOSO - anaerobic microlot
Colombia FRAY CARDOSO - anaerobic microlot
Colombia FRAY CARDOSO - anaerobic microlot
Colombia FRAY CARDOSO - anaerobic microlot

Colombia FRAY CARDOSO - anaerobic microlot

Regular price 323,00 Kč
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Region: Sierra Nevada  -  California, Cienaga

Farm (farmer):  The Union - Friar Cardoso

Altitude: 1740 m n. m.
Variety: Castle
Processing: natural - anaerobic fermentation 
Acidity: low
Taste profile: cocoa, raisins, tropical fruits 

ORIGIN

The coffee comes from the Sierra Nevada de Santa Marta region of northern Colombia. 
The Sierra Nevada de Santa Marta is part of the Colombian Andes and is also the highest coastal mountain range in the world.
Coffee trees grow between 1200 and 1800 meters above sea level. Coffee is harvested in the area between October and December. Thanks to the abundance of rich topsoil, which consists mainly of mineral soil of a clay character and large annual rainfall, this region is very suitable for growing high-quality Arabica coffees.
Farma la Unión has an area of 5 hectares and is planted with 13,000 bushes of Castillo coffee trees. Fray David Cardoso Vasco has owned the farm for 20 years. He is always involved in organic and sustainable coffee growing.
No chemicals are used here and all care of the coffee trees is done exclusively by hand. 
 
 

VARIETY

Castillo is a dwarf variety of coffee tree. It is very popular due to the possibility of planting a larger number of shrubs per hectare and thus increases the yield.
The cherries of this coffee tree are slightly larger than those of other coffee trees, therefore more resistant to pests and insects such as the coffee grinder (broca).
The Castillo variety has one very important feature - it is resistant to coffee rust. For this reason, it was also primarily bred.
 

PROCESSING

 Coffee cherries, which are harvested by hand, are transported to a processing plant, where they are first loaded into fermentation tanks.

These tanks are equipped with valves that allow oxygen to escape and therefore the fermentation takes place in an anaerobic environment.
At the same time, the average temperature is maintained at 18 ° C. The fermentation phase lasts approximately 24 - 25 hours. 
The next step is to dry the cherries. The drying center has 52 raised beds, which are 1.8 meters wide and 20 meters long.
For the first two days, the cherries are dried in direct sunlight. The coffee is then shaded and dried for about another 25 days.
The cherries are turned every 4 hours to prevent the formation of mold and unwanted continued fermentation.
Each microlot is processed and dried separately. Our microlot is marked 63.
 
 

 TASTE PROFILE

Coffee is very complex with a full body. Dry processing with anaerobic fermentation gives the coffee an intense sweet aroma dominated by honey tones of raisins. You will recognize cocoa beans and tropical fruits in the taste. 

 Recommended preparations - espresso, V60 filter, aeropress.

 
 

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