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El Progreso - Single Farm - Microlot

£9.00

El Progreso - Single Farm - Microlot
El Progreso - Single Farm - Microlot El Progreso - Single Farm - Microlot El Progreso - Single Farm - Microlot El Progreso - Single Farm - Microlot El Progreso - Single Farm - Microlot El Progreso - Single Farm - Microlot El Progreso - Single Farm - Microlot El Progreso - Single Farm - Microlot El Progreso - Single Farm - Microlot

£9.00

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Origin:  Colombia

Region:  Palestina, Huila

Farm:  El Progreso

Farm Owner:  Rodrigo Sanchez

Variety:  Caturra, Bourbon

Altitude: 1600 - 1730 masl

Processing Method:  Washed & dried in parabolic dryers

Flavour:  Cane juice, Green Grape & Cherry

Acidity:  Mild Tartaric

Mouthfeel:  Creamy  

Roast Profile:  Medium - Dark 

 

Rodrigo Sanchez runs a 23 hectare farm called El Progresso where he cultivates quality coffee. Rodrigo producess Caturra and Bourbon varieties, and he just recently planted a Geisha lot.

A selective hand picking is done to collect only ripe cherries. After the harvest of the coffee, it goes to the fermentation tanks for fermentation for 23 to 30 depending on the coffee's maturity level and the climate. Once the fermentation is done, the coffee goes to the parabolic dryers to be dried for 8 to 16 days. The drying proccess aslo depends on the climate in order to achieve the right moisture content.