GOLDEN CRUSH - Forest Coffee
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GOLDEN CRUSH
CATEGORY
Microlots
VARIETY
Caturra
PROCESS
Washed
ALTITUDE
1.800 - 1.950 m
FARMER
Daimes Polanía
FARM
Dos Quebradas
REGION
Huila
MUNICIPALITY
Palermo
PROFILE
Citric Acid, Orange, Almond, Brown Spice, Brown Sugar, Caramel, Green Tea, Tangerine, White chocolate.
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HISTORY:
Daimes Polanía is a third-generation coffee grower; in his family, the knowledge of artisanal coffee cultivation has been passed down from generation to generation, with the hope of continuing this tradition with future generations.
His farm, "Dos Quebradas," located in the municipality of Palermo in the Colombian department of Huila, has a natural reserve of trees, native species, and water springs. There, he cultivates varieties such as Castillo, Colombia, Caturra, and Pink Borbon, and as a sustainable practice, he uses coffee husks to fertilize the crops.
His dream, along with his wife, is to open a specialty coffee shop, and his goal is to win first place in the 'Taza de la Excelencia' competition, where he has already participated and placed among the top 40 finalists.
PROCESS DESCRIPTION:
The Golden Crush coffee, made from Caturra cherries, begins with a 12-hour pre-fermentation in cherry to enhance the development of fruity and floral notes. After being depulped, the beans undergo aerobic fermentation in concrete tanks for 50 hours, allowing the flavors to deepen.
Post-fermentation, the beans are thoroughly washed and dried on raised beds for 15 days, where they are carefully monitored to ensure even drying and optimal moisture retention. After drying, the coffee is stabilized for 15 days in GainPro bags, allowing the beans to rest and the flavors to harmonize.
This meticulous process results in a cup with bright and balanced notes of citric acid, orange, almond, brown spice, brown sugar, caramel, green tea, tangerine, and white chocolate, reflecting the care in processing and attention to detail.
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Melbourne
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Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
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