GALACTIC CRUMBLE

GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
GALACTIC CRUMBLE
    GALACTIC CRUMBLE
    GALACTIC CRUMBLE
    GALACTIC CRUMBLE
    GALACTIC CRUMBLE
    GALACTIC CRUMBLE
    GALACTIC CRUMBLE
    VARIETY:
    Caturra + Colombia
    PROCESS: 
    Co-fermented with Fruits
    CATEGORY: 
     Innovation
    PROFILE:
    Amaretto, Cherry, Citric Acid, Brown Spice, Licorice-anise
    FARMER:
     San Agustin Producers
    FARM:  
     Various Farms
    REGION:
     Huila
    MUNICIPALITY:  
     San Agustín
    ALTITUDE: 
    1.750 m
    Try our green coffee Beans

    FIND THIS COFFEE IN STOCK AT THESE WAREHOUSES:

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    • UK
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    View Our Forest Green Coffee Offerings
    HISTORY: 
    High in the mountains of southern Huila, Colombia, the municipality of San Agustín is home to a vibrant community of coffee producers cultivating some of the region’s most exceptional beans. Nestled at 1,750 meters above sea level, this area is not only celebrated for its ideal coffee-growing conditions but also honored as a UNESCO World Heritage site for its rich archaeological legacy. Here, local farmers carefully tend to prized coffee varieties like Pink Borbon, Caturra, Colombia, and Castillo, grown in harmony with the surrounding forests. With our support and guidance, these producers are mastering innovative coffee techniques—elevating the flavor profiles and quality of their coffees. The result is a cup that tells a story of heritage, innovation, and the deep connection between the land and its people.
    PROCESS DESCRIPTION: 
    This Caturra and Colombia blend starts with a 48-hour anaerobic pre-fermentation of the cherries in plastic bags, fostering initial flavor development. After depulping, the beans, still in mucilage, are inoculated with dried, ground cherry to enhance their fruity profile. The fermentation is enriched with sugarcane, increasing sugar content and intensifying the five-day fermentation. Once fermentation is complete, the beans are pre-dried under sunlight and then mechanically dried in static silos. After a 30-day stabilization period, the flavors harmonize, resulting in a complex, well-balanced cup.
    Ask for non roasted samples

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