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products / Single origin coffee: 50 Specialty coffee & more

Colombia Geminga

200 ABFDB

250 g

Grinding

Quantity

Price

14,75 €

products / Single origin coffee: 50 Specialty coffee & more

Colombia Geminga

200 ABFDB

250 g

  • Colombia Geminga Caffè Fusari
  • Colombia Geminga Caffè Fusari
  • Colombia Geminga Caffè Fusari
  • Colombia Geminga Caffè Fusari

Description and details

The coffee cherries are sprinkled manually, then the coffee is left to ferment for up to 48 hours. After fermentation, it is washed and left to dry in dedicated places. This process ensures a coffee with the aroma of cocoa and honey. The taste of this particular single-origin picks up the tones of caramel, chocolate, cane sugar and spices. Origin: Colombia Region: Huila Botanical species: Arabica Variety: Caturra Altitude: 2,000 masl Processing: Washed Classification: Screen 16/18 - Volcanic soil Roasting: · slow, to give each bean the right amount of time to develop and a perfect texture · light, to respect its quality and bring out all its individual nuances · dedicated to single-origin and · 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster Cooling: naturally air-cooled to ensure a pure product without interference

SCA score at origin

Aroma

8.00

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Taste

8.00

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Acidity

8.00

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Aftertaste

8.00

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Body

9.00

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Equilibrium

8.50

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Global

8.00

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Uniformity

10.00

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Sweetness

10.00

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Cup

10.00

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Score

87.50

Colombia Geminga

This single-origin comes from the small Finca La Cabaña, in the region of Huila, district of Antioquia, reachable by a winding route, which produces a few selected bags of coffee per year: with the love and passion that his father has handed down to his heirs, together with the plants that he himself planted more than 30 years ago. The high altitude protects the plants and the large changes in temperature between day and night add fruity notes to the coffee. The result is as special and unique as the beans of this coffee, the Geminga, unique as the star whose name it bears, here in a special edition. The procedure followed is the old one: the cherries are harvested manually and left in the fermentation tanks for up to 48 hours, due to the altitude. The coffee is then washed and brought to dry in the "greenhouse", where they rotate the coffee with parchment 5 to 6 times a day, or on the roof. The result of so much artisanal passion gives a sweet and special cup.

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