Introduction to the Flavor characteristics of Ancient Water-washed Coffee beans in Columbia Coffee Vera Huila area

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Ms. Maria Gisela Burbano from Finca El Mirador learned the technology of coffee processing from the previous generation, continued to communicate quality and flavor with exporters and traders, worked with her husband and children to optimize the variety and treatment, and was convinced that this was the only way for her estate to survive.

The micro-batch obtained by the Project Origin Direct Exchange, led by Sasa Sestic, starts with manual picking of ripe fruit, followed by post-processing on the same day, using a traditional peeling machine to remove the peel and pulp. Ferment in water for 20 hours and wash repeatedly for three to five times. After washing and drying, this part uses parabolic drying bed (similar to greenhouse) for 8 to 15 days of slow sun drying, and can prevent Rain Water from getting wet. Finally, the processed raw beans are stored in the warehouse for eight days.

Product name: Mirado Manor Finca El Mirador

Country: Colombia, Colombia

Producing area: Vera Huila la Argentina La Argentina

Treatment method: washing treatment method Washed Process

Variety: Kadura Caturra, bourbon Bourbon

Altitude: 1800 m

Flavor: BlackBerry, floral, peach, cherry, nectarine, raisin, chocolate, smooth greasy feeling