A fruity and clean lot the Cauca growing region
meticulously processed anaerobic
The department of Cauca, while not foreign to the coffee industry, is often overshadowed by other, more famous departments in the region. Colombia's varying elevation and climate makes the country well suited for growing diverse, interesting coffees. This southwestern region, facing the Pacific Ocean, experiences fluctuating temperatures throughout the day and night, while the nearby mountains and proximity to the equator enable a stable micro-climate year round. Combined with the high altitudes in Cauca, this leads to more acidic, distinctively sweet & fruity offerings.
This lot comes from Wilton Benitez, near the town of Piendamo. After selecting ripe cherries and sorting for quality, Wilton sanitizes them with UV lights to remove any contaminates and wild yeast before fermentation. The cherries are then inoculated with a specific variety of yeast, selected for its effect on the coffee's end flavor. After 36 hours of fermentation, the coffee is washed and processed for export. The resulting coffee is sweet, clean, and full of floral and fruit notes.
Get dialed-in to wild raspberry preserves, honeysuckle and orange zest by starting with a 1:16 brew ratio, filtered water at 208-210°F, a medium grind, and a 3-3.5 minute brew cycle.