24003_Kinda_Washed_Angie_Hernandez_Colombia (UK)

% retail bag
mass_in_bag = 200g

% what, where, who
post_harvest_process = washed, kinda
producing_country = colombia
cultivar_variety = caturra
producer = angie hernandez
farm = los nogales
supplier = cata export

% flavour
flavours = [‘pomegranate’, ‘papaya’]
acidity = moderate-to-high(+0.5)
bitterness = moderate(0.0)
fruitiness = high(+1.0)

% what legal told us to include
coffee_species = arabica
coffee_batch = 24003

% what cata export want you to know
from los nogales, angie hernandez, the youngest of the family, is 24 years old and is an industrial engineer. At her young age, she is in charge of studying the world of microbiology, searching for fermentation techniques that will give the result of a cup of excellence. Her office is a laboratory in the mountains of the Brussels township and her experimentation space is the coffee plantations that her father cultivated for her. Processing for this coffee is [kinda] washed and consists of many steps: Good harvesting of ripe fruits: in this step, only the coffee fruits that have reached the appropriate maturity are collected, which guarantees the quality of the beans. Cleaning and disinfection with treated water: the collected grains undergo a cleaning and disinfection process using treated water, ensuring the elimination of impurities and
unwanted microorganisms. Selection by density with water: the grains are separated according to their density through a flotation process in water. This helps remove defective or immature beans that will float to the surface. Thermal shock: the grains are subjected to thermal shock by being immersed alternately in hot and cold water. (80 degrees 20 seconds and 15 degrees 3 minutes) this has two purposes: to release glucose from the grains and to pasteurize them to eliminate unwanted microorganisms. Pulping and adding sugars: the pulp is removed from the beans and sugars obtained from pressing the coffee husks are added. This adds sweetness and complexity to the flavor. Addition of pre-ferments and fermentation: pre-ferments, similar to sourdough in bakery, are added to start fermentation. The beans ferment for 90 hours, which contributes to the formation of distinctive flavors. Sun dried for 15 days: the fermented beans are dried in the sun for a period of 15 days. This process ensures that the beans reach the optimal moisture for storage. Add to barrels previously used for beer: finally, the parchment-dried coffee beans are placed in barrels previously used for beer. This adds additional flavor nuances, creating a coffee with extraordinary and complex flavors.

% whole beans
Coffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.