TROPICAL CHIROSO

Tropical fruits, green tea, peach, and pineapple notes.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Antioquia

Variety

Chiroso

Altitude

1.830 MT

Washed

This Chiroso coffee goes through a process beginning with a storage stage with little contact with oxygen. After this, it is depulped and the fermentation stage begins for 48 hours. Finally, it is washed and continues to the drying stage in raised beds under the sun.

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

Daniel Hernandez

El tigre

Daniel is a young coffee farmer, who by third generation heritage has grown up surrounded by coffee and worked on his specialty coffee production. One of Daniel's biggest dreams is to be recognized for his high quality coffee and to be able to own a sustainable farm with minimal environmental impact.