Fully washed, depulped and double fermented in cherry between 36-40 hours and another 48-50 in fermentation tanks and dried between 12-15 days inside solar dryers that provide protection from the rain
October - February | May - August
Ever stop to think about all the variables that factor into creating a distinct, complex, clean and consistent community blend? Here is one you will want to dissect. With one part terroir (from the coveted department of Huila), one part processing innovation (double fermented), and one part farmer collaboration (the backbone of Colombian production). This community blend with a vibrant regional profile and unique processing character was produced by 50 producers committed to following a specific processing protocol (double fermented) to draw-out a pronounced fruit forward profile. Using their own micro-mill, each producer fermented their carefully harvested cherries for 36-40 hours before depulping and then fermenting again in tanks for another 40-50 hours. After this distinct process of fermenting, the coffee was moved to raised beds to gently dry for 12 to 15 days. This is the hallmark influence of Terra Coffee SAS, which has been stepping in with innovative post-harvest strategies and cupping expertise throughout Huila and Nariño. Then Mastercol adds crucial logistical support for things like warehousing and milling so this lot can reach the international market.