Colombia Los Abuelos Edgar Correa Experimental Processing - Green

Region: Jerico, Antioquia
Varietal: Dos Mil, Castillo
Farm: Finca Los Abuelos
Farmer: Edgar Correa
Process: Experimental! (120 hour anaerobic in cherry / 14 hour pulped in fermentation tank / washed and dried)
Altitude: 1800 M
Grade: Excelso
Certification: Direct Trade, RFA, 4C
Cupping Notes: Almond, Cherry, Dark Chocolate, Nutmeg, Strawberry

Recommended Roast:City to Full City

- Unique flavor that would be interesting to taste with a variety of brewing methods, including espresso! -

Description: Los Abuelos is just across the road from Villa Bernarda and is owned/operated by Edgar Correa, brother of William Correa. The Correa brothers are fifth generation coffee growers! Don Edgar mostly grows Castillo and Dos Mil varieties on the 4 hectare farm in the town of Jerico. Pickers are paid premiums for ripe cherry and the coffee is processed fresh on-site. Edgar Correa uses covered raised beds to dry all of his coffee.

This coffee is a special one! Don Edgar wanted to test out some experimental fermentation methods and used an interesting combination to achieve some pretty unique flavors. First, cherries are put into a GrainPro-style bag and sealed shut for a 120 hour anaerobic fermentation. After that, the coffee was depulped and left for 14 hours in a tiled fermentation tank - similar to some honey processes. Finally, the coffee was washed and dried on the raised beds for 10 days. The result is a sort of natural-honey-washed hybrid and brings out a lot of fruity characteristics with a really clean finish. Edgar Correa only did this with a couple hundred pounds so grab some while you can and let us know what you think! 

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