Aroma
Cocoa - Honey
Taste
Caramel-Chocolate-Cane Sugar-Spices
Grinding
Quantity
Price
14,75€
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
Taste
8.00
Acidity
8.00
Aftertaste
8.00
Body
9.00
Equilibrium
8.50
Global
8.00
Uniformity
10.00
Sweetness
10.00
Cup
10.00
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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