COLOMBIA LA ZARZA - FILTER ROAST

COLOMBIA LA ZARZA   This coffee is a Washed anaerobic and had a complex process of fermentation and washing which gives this coffee complex flavors. FLAVOR: Peach - Floral - Complex PROCESS: Washed Anaerobic ROAST: Filter  Alejandra Muñoz, is a young woman from Brussels-Pitalito, located in the mountains of the south-east of the department of Huila in Colombia, she is a 26-year-old girl who is proud of the path that she has just begun to travel in the world of coffee. The Zarza farm, which has more than 6 hectares and is located at 1,540 meters above sea level in the municipality of Pitalito, has different varieties and currently they have opted to also enter the world of specialty coffees. PRODUCERS: Alejandra MuñozPRODUCTION PROCESS- STEP 1. COLLECTION AND SELECTION OF 100% RIPE CHERRY STEP 2. OXIDATION PROCESS FOR 24 HOURS STEP 3. ANAEROBIC FERMENTATION OF CHERRY WITH PEEL IN PLASTIC BAG FOR 24 HRS TO LOWER TEMPERATURE STEP 4. DEPULP PROCESS IN DEPULPING MACHINE STEP 5. SECOND ANAEROBIC FERMENTATION IN PLASTIC BAG FOR 32 HOURS STEP 5. THERMAL SHOCK PROCESS TO REMOVE MUCILAGE STEP 6. WASH THE CHERRY WITH SPRING WATER TO REMOVE MISSING IMPURITIES STEP 7. THE COFFEE IS TAKEN TO THE DRYER DEPENDING ON THE WEATHER FOR A MAXIMUM OF 8 DAYS, IT IS REMOVED 4 TIMES A DAY FOR HOMOGENEITY VARIETAL:Pink Bourbon REGION:Pitalito