Amala's Quindío Coffee
Grown by Carlos Fadiño at Finca Al Baso in Buenavista, Quindío, this coffee is carefully handpicked so only the ripest cherries are used. It is then transported to La Pradera, where the coffee cherries are exposed to an initial aerobic fermentation period of 24 hours. We then sun-dry the lot on raised beds until it reaches 10% moisture content. During the drying period, the pulp remains on the bean and is, as such, classified as a natural processed coffee. This microlot is 100% Castillo, and yields more than Caturra, with its resistance to the coffee leaf rust.
A microlot has the best single variety beans harvested from a farm. After a period of experimentation, they are selected for their uniqueness in refined acidity and floral or delicate fruit notes.
A variety developed by Federation Nacional de Cafeteros.
Product InfoI'm a product detail. I'm a great place to add more information about your product such as sizing, material, care and cleaning instructions. This is also a great space to write what makes this product special and how your customers can benefit from this item.
Return & Refund Policy
I’m a return and refund policy. I’m a great place to let your customers know what to do in case they are dissatisfied with their purchase. Having a straightforward refund or exchange policy is a great way to build trust and reassure your customers that they can buy with confidence.
Shipping InfoI'm a shipping policy. I'm a great place to add more information about your shipping methods, packaging and cost. Providing straightforward information about your shipping policy is a great way to build trust and reassure your customers that they can buy from you with confidence.