HUNGRY WOLF, EASY PREY, Colombia
This particular lot, produced by Carlos Alberto Amariles, was exposed to a dry anaerobic fermentation of 48 hours in an anaerobic environment, later exposed to 24 hours aerobic fermentation.
Orange Blossom, Strawberry Wafer, Grape Bubblegum
Producer: Carlos Alberto Amariles
Farm: El Topacio
Region: Genova, Quindio
Varietal: Tabi
Processing: Double Anaerobic Honey
Varietal: Tabi
Processing: Double Anaerobic Honey
Altitude: 1,800 - 1,950 MASL
Carlos Alberto Amariles is a coffee grower whose farm, Finca El Topacio, is situated in Genova, the highest point of Quindío, the traditional center of Colombian coffee production. At 1900 to 2000 masl, his coffee trees thrive in the ideal microclimate and produce healthy cherries that contain the optimal components of flavor which are then revealed through thoughtful post-harvest processing. By using alternative methods for two years and counting, he has been able to realize the flavor and quality potential of the cultivars Castillo and Tabi grown on his farm for two years and counting.
This particular lot, produced by Carlos Alberto Amariles, was exposed to a dry anaerobic fermentation of 48 hours in an anaerobic environment, later exposed to 24 hours aerobic fermentation.
Once pulped, the coffee was placed back in grainpro bags for another 48 hours. Later placed on raised beds below 35°C, until ideal moisture content was achieved.
This micro-lot is 100% Tabi, developed by “Federacion Nacional de Cafeteros.” This unique variety is a cross between the Timor hybrid, Bourbon, and Typica.