NASAWESX

This coffee profile is done by removing mechanically all of the fruit flesh from the coffee bean before the beans are dried. Removing the fruit flesh is done with a machine called depulper. After depulping, the beans are put in a water tank, where the fermentation process will remove the remainder of the fruit flesh.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Blend (Colombia, Castillo & Caturra)

Altitude

1.920 MT

Washed

This coffee profile is done by removing mechanically all of the fruit flesh from the coffee bean before the beans are dried. Removing the fruit flesh is done with a machine called depulper. After depulping, the beans are put in a water tank, where the fermentation process will remove the remainder of the fruit flesh.

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

Nasawesx Tribe

Regional

This coffee comes from one amazing group coffee farmers from the Nasawesx Tribe in the south of Tolima, in the region of Tierradentro! For this project, we build an easy 24 hours fermentation protocol, in which all the farmers depupled and ferment their coffees in their own farms. After the coffee has gone through the fermentation, it´s taken down to a solar dryer where all the coffees are dried together to accomplish a more homogeneous profile and control the moisture levels of all the lots, which are then stabilized in grain pro bags for 25 days before being milled.