Land: Kólumbía / Hérað: Nariño / Kaffibóndi: Isidro Castillo / Kaffibúgarður: San José / Tínsluaðferð: Handtínt / Yrki: Castillo / Vinnsluaðferð: Þvegin aðferð í grunninn. Berin eru týnd og sett í gerjunartank í 60klukkustundir. Síðan er aldinkjötið og kaffibaunirnar aðskildar og þær setti í keramik tank og þar bætt í lactobacillus í 130klukkustundir. Kaffið eru svo sett í þurrkara með hitastig 35°C í fjóra daga / Uppskerutímabil : Maí – Júní 2023/ Hæð yfir sjávarmáli: 1950 m
Kaffisagan: Búgarðurinnn Finca San José er rekinn af Isidro Castillo kaffibónda sem erfði föður sinn. Kaffibúgarðurinn er staðsettur nálægt Sumapaz þorpi sem er ca 30 mínutna keyrslu frá Buesaco héraði. Finca San Isidro er um 8 hektarar.
Bragðlýsingarnar sem komu í hugann á smökkunarborðinu voru meðal annars: Perubrjóstsykur, vanilla, kókos, dökk vínber, smá toffí
Þetta var kaffi númer 1 í Aðventukaffidagatalinu 2023
Farm info
Finca San José is owned and operated by Mr. Isidro Castillo, who inherited the land from his father and has been growing coffee on the property ever since. The farm is located in the village of Sumapaz, approximately 30 minutes away from the municipality of Buesaco. Finca San Isidro covers eight hectares in total, with six of those dedicated to Castillo coffee production, and includes its own irrigation system, a good reserve of organic material, and hectares of forest which contribute to the farm’s environmental management.
This lot of Castillo coffee underwent Washed processing. Freshly harvested cherries were first fermented whole in air-tight tanks for 60 hours. The fermented cherries were then pulped, and the pulped coffee was wet fermented in ceramic tanks with added lactobacillus for 130 hours. After being fermented, the parchment coffee was then dried in a mechanical dryer for four days at a constant temperature below 35ºC.
