COLOMBIA SANTA TERESA - FILTER ROAST

COLOMBIA SANTA TERESA - FILTER FLAVOR: Dark chocolate, red fruits PROCESS: Washed macerated ROAST: Filter   The Santa Teresa farm located in the Pradera village at 1450 meters above sea level, is a  10 hectares farm where different varietals are grown.  This macerated pink bourbon coffee had a double aerobic fermentation which gives us an exceptional grain quality, very characteristic of bourbon coffees, delicate and light on the palate. PRODUCERS: Luis Carlos PROCESS  STEP 1. PICKING 98% RIPE CHERRIES STEP 2. PUT THE CHERRIES IN WATER AND REMOVE THE ONES THAT FLOAT. STEP 3. CHERRIES ARE LEFT TO OXIDATE FOR 3 DAYS STEP 4. CHERRIES ARE PULPED STEP 5. BEANS ARE LEFT TO OXIDATE IN 3 DAYS IN CEMENT TANKS STEP 6. BEANS ARE WASH TO REMOVE MUCILAGE STEP 7. MECHANICAL DRYING FOR 24 HOURS AT A MAXIMUM TEMPERATURE OF 35°C. VARIETAL: Pink Bourbon REGION: Huila