GOLDEN DROPS

This Golden Drops was developed in a 2-step fermentation process, the first, a process of 24 hours of fermentation in cherry, followed by the second process; 48 hours of aerobic fermentation in bags in mucilage. Then finished drying on raised beds under the sun with a hint of cinnamon sticks for an average of 15 days.
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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Huila
VARIETY

Variety

Yellow Borbon
ALTITUDE

Altitude

1.750 MT
Semi Washed
This Golden Drops was developed in a 2-step fermentation process, the first, a process of 24 hours of fermentation in cherry, followed by the second process; 48 hours of aerobic fermentation in bags in mucilage. Then finished drying on raised beds under the sun with a hint of cinnamon sticks for an average of 15 days.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Jhoan Vergara
Las Flores
Jhoan, is a producer from the San Isidro village, in Huila! He works together with his 5 brothers, each with his batch of coffees, within each one they have varieties such as yellow Borbon, Castillo, and Caturra. For this coffee Johan, together with our ally Cesar, who is a professor in Huila, developed a very particular profile, which consisted of 24 hours of cherry pre-fermentation followed by 48 hours of pulping, and sun drying in walkers. It is a very spicy coffee, with an intense fragrance, medium body and quite intense notes of Cardamom and honey.
8X2A3847

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