Colombian coffee beans range Les Explorations Ursa Minor

Ursa Minor In other words, the Little Bear in Latin.   A constellation of stars that can be easily spotted by looking up on a cloudless night. Country: Colombia Region: Barcelona Quindio Farm / car wash: El Paraiso Producer: Arturo Arango Varieties: Castillo Treatment process: Natural Altitude: 1300 to 1450m Harvest period: April - June Tasting notes: Fig, raspberry jam, brown sugar.   SCA rating: 87.75/100 Level of complexity: Very high Acidity: High Body/power: Gourmet NOT.m - Terroir The Quindío region is located in central Colombia, between 1200m and 1800m above sea level.   The coffee growing areas are located on volcanic soil, on steep terrain, making production difficult.    The other point of view ?   A terroir conducive to the cultivation of specialty coffee, for a perfect balance in the cup, between sweetness and vibrant acidity.    N.m - Producer Arturo Arango is a young coffee farmer who has been producing coffee since 2015.   He bought El Paraiso, a 25 hectare farm located at 1300 m above sea level in Barcelona, ​​Quindío.    Captivated by the world of specialty coffee, which he discovered abroad during his studies, he decided upon returning to Colombia to launch into production to offer coffees of the highest quality.    Its credo: responsible agricultural practices, high-potential coffee varieties and controlled fermentation processes.    N.f - Varieties Arturo Arango grows different varieties on his farm: Costa Rica, Java and Castillo.    This coffee is made only from Castillo, a cross between Caturra and Timor, it is a variety that has become very popular in Colombia given its resistance to certain diseases (leaf rust) as well as its excellent cup quality.    N.m - Treatment process This is the natural process (or dry process): the coffee cherries are not pulped before drying.   The grain therefore dried with its fermenting pulp, giving it more sweetness and body.    The cherries have been hand picked to remove any visible defects.   The cherries were then placed on the raised drying beds (called “African beds”) and dried to the optimum humidity level.   Once dry, they were pulped to remove the husk and keep only the green grains.