PURPLE DREAM TABI

This washed coffee has a fermentation covered in tanks for 36 hours in cherry and 36 hours after pulping. The fermentation begins with a pH of 6.2 and ends with pH of 4. The temperature of the fermentation during the day was up to 22 degrees, and at night 19 degrees. It was dried in raised beds, the first phase of drying at 26 degrees. The second phase of drying in a canopy with a maximum temperature of 34 degrees, after 28 days the drying stage ends

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Tabi

Altitude

1.857 MT

Washed

This washed coffee has a fermentation covered in tanks for 36 hours in cherry and 36 hours after pulping. The fermentation begins with a pH of 6.2 and ends with pH of 4. The temperature of the fermentation during the day was up to 22 degrees, and at night 19 degrees. It was dried in raised beds, the first phase of drying at 26 degrees. The second phase of drying in a canopy with a maximum temperature of 34 degrees, after 28 days the drying stage ends

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

Jorge Elias Rojas

La Roca

This coffee is cultivated very close to the Nevado del Tolima, which through 4 generations of the family of Jorge Elias has been passing on the knowledge of classic coffee varieties such as Castillo and basic fermentation processes. When he was 13 years old he decided to learn more about this subject and through the years he decided to begin to try special varieties such as gesha and borbon, trying with fermentation and drying times he managed to raise the coffee to a higher level. Seeing the great potential that he has to have differentiated coffees and to improve his quality of life, he bets that he and his children will continue training themselves and that his farm "La Roca" will be recognized around the world.