Colombia
El Obraje
Pablo Guerrero "Caturra"
This coffee was exposed to 42 hours of lactic fermentation. For lactic fermentation to take place, the cherries were placed inside plastic tanks for 42 hours at 22 degrees celcius. In this environment bacteria feeds from carbohydrates and sugars in the mucilage and this leads to a higher concentration of lactic acid.
Body
Acidity
Roasted omni for filter and espresso
This coffee is grown by Pablo Guerrero at Finca El Obraje. Cherries were picked following a strict ripeness criteria. This coffee was exposed to 42 hours of lactic fermentation. For lactic fermentation to take place, the cherries were places inside plastic tanks for 42 hours at 22 degrees celcius. In this environment bacteria feeds from carbohydrates and sugars in the mucilage and this leads to a higher concentration of lactic acid.
 
All the images and information about this coffee and its producers have been kindly shared by the importer, Cofinet, and edited by us, Sample Coffee (unless linked to or credited otherwise).
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Producer
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Pablo Guerrero
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Country
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Colombia
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Region
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Nariño
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Altitude
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2100-2200m above sea level
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Varietals
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Caturra
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Process
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Washed
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Body
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Medium
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Acidity
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Medium
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Tasting notes
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Pear, violet, guava
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Roast style
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Omniroast
Varietals
Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.
The location
Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.
Farm processes
Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.
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