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NARIÑO

Honey, Chocolate, Orange, Citric Acid, Almond, Caramel, Brown Sugar, Stone Fruit, Panela, Plum, Black Currant, Herb-like, Apricot, and Chocolate notes.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

ORIGIN

Origin

Nariño

VARIETY

Variety

Blend

ALTITUDE

Altitude

1.600 MT

Washed

The process for this project consists of a short fermentation of 24 hours in mucilage on each of the producers involved and then washing the coffee to be taken to a drying patio where all the coffee is dried together and also homogenized to have a more consistent profile. Afterward, the coffee is stabilized for 15 to 25 days before being milled.

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

Nariño Producers

Regional

8X2A3847

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