Drinking good coffee is no longer just for connoisseurs, but for all those who wish to delight their taste buds with fruity, caramelized, and spicy flavors. For this reason, here we bring you the most influential and recommended specialty coffees for the end of the year.
The uniqueness of this Golden Drops coffee lies in its two-step fermentation, which goes through 24 hours of fermentation in cherry, to then immediately go through 48 more hours of anaerobic fermentation in bags in mucilage with cinnamon sticks and sugar. Finally, it is left to dry for 15 days in raised beds.
This recommended specialty coffee is a product that originates from the San Isidro trail in Huila, with a semi-washed process, of a yellow borbon variety cultivated at an altitude of 1750 meters above sea level in the Las Flores farm.
Due to its processing and the environmental conditions to which this coffee is exposed, its result has very spicy notes, with an intense fragrance, medium body, and quite intense notes of cardamom and honey. For this reason, it is the first recommendation in our list of coffees for this month...
About this variety that turns out to be a masterpiece, which only gets even better as it cools! The process this coffee goes through, sharpens the notes due to an extended natural anaerobic fermentation of 105 hours submerged in water, which helps to control the temperature without having to take additional leachates during the fermentation process. This is followed by slow drying for almost 20 days in a canopy and stabilized for 35 days in cherry in plastic bags before the coffee is milled.
The Pink Borbon variety has a natural anaerobic process, as previously expressed, cultivated at an altitude of 1800 meters above sea level in the Huila region, specifically in the La Esperanza farm.
At La Primavera farm is produced our third recommendation for the end of this year.
This coffee is developed in two fermentation phases of 24 hours of pre-fermentation in cherry to continue with 36 hours of aerobic fermentation in bags in mucilage and finally, it is dried for an average of 15 days.
This Pink Borbon Creation is a semi-washed processed coffee, which lies at an altitude of 1800 meters above sea level in the department of Huila.
In the case of this particular Red Borbon variety, it is one of the most notorious and famous coffees produced on El Vergel farm, in Tolima. It is a coffee cultivated and processed by the hand of women with the objective of promoting the Women's Project implemented by Martha, owner of the farm.
The result is a natural anaerobic process, a new technique that involves 60 hours of fermentation in stainless steel tanks and alternating or discontinuous drying in the sun, which takes 35 days. It is finished in a mechanical way and stored for two months in Grain pro bags for optimum conservation and maturation.
Borbon Marta Rubi coffee is grown at 1500 masl in micro lots since 2016 and consists of 5,500 coffee plants which are processed with an average of more than 95% of ripe cherries in each lot.
With respect to this Pink Borbon, it originates in Huila and undergoes a natural anaerobic fermentation.
For this process, the coffee cherries are sealed in plastic bags and submerged in water tanks to control the low temperature and avoid contact with water. After 96 hours, the cherries are taken out to raised beds for drying for an average of 15 to 20 days.
This submerged natural anaerobic process takes place La Esperanza farm in Huila, which is located at an altitude of 1800 meters above sea level.
