Tasting notes: Cooked fruit, grape jam, coffee cherry, cacao and fresh hops flavours with windy, fruit acidity.
Process: Washed
Variety: Castillo, Caturra
Elevation: 1500-1900masl
Region: Tolima
Harvest: May to August
Colombia is best known for its washed coffees. While the processing details, might vary slightly from farm to farm or by association, generally, the coffee is picked ripe and depulped the same day, then given an open air fermentation in tanks or buckets for anywhere between 12 and 36 hours. The coffee is washed clean of its mucilage before being dried either on patios, in parabolic driers or mechanically.
Tolima
Tolima
Tolima is the third largest coffee-producing region of Colombia and accounts for 12% of the country’s annual production. Located in west-central Colombia, this region is fully inscribed by the Andean mountains and the Magdalena river basin, making it rather remote and challenging to access. Until recently, much of the coffee growing area had been considered dangerous because of the Colombian FARC’s presence. Today, Tolima has seen a drastic decline in FARC presence, allowing for increased accessibility to these nutty, tangy, fruity and creamy-bodied coffees.