Farmer: Santiago Londono
Tasting Note: Jasmine, white chocolate, Tahiti lime and tangerine acidity
Altitude: 1,600-1,800 m.a.s.l.
Q-Grader Score: 89
Picking: Manual selective recollection of ripe cherries at 18 Brix. Colour sorted by
women of the community and density selection in water tanks.
Fermentation: Aired fermentation of the cherries for 204 hours. with temperature control making sure
it’s between 20 – 22 C to slow down fermentation and accomplishing fruity notes.
Drying: Dried for seven days in a de-humidifier, then it was stabilized for 24 hours in a refrigerated warehouse (below 17°C, and then sun-dried for 14 days in wooden drawers.)
Recommended Roast: Light
Recommended Brewing Method(s): Filter/Pourover