Colombia La Batea Carbonic Maceration

Bag Count: 4 Bags
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Region: Jerico, Antioquia
Varietal: Red and Yellow Caturra
Farmer: Don Juan
Process: Natural
Altitude: 1800 M
Grade: Excelso
Certification: Direct Trade, UTZ, RFA
Cupping Notes: Blueberry, Cherry, Dark Chocolate, Fresh Cream, Juicy, Salted Caramel, Strawberry, Tangerine

Description: Carbonic Maceration fermentation for 7 days (168 hours) in a stainless steel fermentation tank. Dried on raised beds for 20+ days. Final Process is a Natural. Temperature: 16 - 21°C

 

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farm to cup

WE GET OUR BEANS FROM THE FARMS AND ROAST COFFEE DAILY. WE TRULY ARE FARM TO CUP.




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