El Progreso - Single Farm - Microlot
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
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.