RED CONDOR

Great body with high sweetnes, red fruits and sugarcane notes.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Blend

Altitude

1.400- 1.900 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

Timana Project

Regional

From the South of Huila, in the municipality called Timana, we developed a new profile for our Red Condor series, where we look for a sweet, complex profile and flavors such as Red apple. This new origin for the Red Condor makes us very happy since it is a job that we did together with 4 coffee growers in this beautiful region, where the Timana town seems to be taken from a fairy tale. For this occasion, we had the opportunity to work with 5 coffee growers, Duver Samboni, Mercedes Rojas, Reinel Perdomo, and Mr. Ovidio Ascencio, with whom we developed a process with a 24-hour fermentation and drying in the sun, gathering all the batches, to obtain a homogeneous cup and highlight the sweetness of this origin.