Process: This coffee was carefully handpicked in order to use only the ripest cherries. The cherries were exposed to a dry anaerobic fermentation of 200 hours inside Grain pro bags. During this fermentation, CO2 was added to the sealed bags. Later, the cherries were then placed on raised beds to dry until ideal moisture content was achieved.
Farm/Grower Story: Danilo and Cofinet partnered up in 2018 and set up a processing station in Garzón, Huila. This has become a place where growers from around the region are able to deliver cherries and receive a microlot premium for their coffees. Also, farmers are able to visit the processing station and learn how to create Naturals and Honeys to produce on their own farms. Danilo has been producing Naturals for three consecutive years and has now mastered the art of producing a superb Natural. This lot is a great achievement.
in the cup
Last stage of first crack
acidic, winey, juicy with floral and fruity aromatic,
Within one minute after first crack
sweet, light caramelly, with ripe fruity, possible to maintain each coffee's unique characteristics.
Between one and two minutes after first crack
caramelly and sweet, medium body, well balanced
Between right before second crack and early stage of
bittersweet, caramelly, chocolaty with heavy, syrupy body
El Mirador Carbonic
Garzón, Huila Department
Carbonic Anaerobic Fermentation Natural
If introvert carbonic coffee or bold Rohas were too much for you, we recommend El Mirador.