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Amala's Quindío Coffee

Amala's Quindío Coffee

$22.00Price

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.

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