Rigoberto Sanchez produces coffee near the town of Palestina in southern Huila, and this specific lot is a blend of Caturra and Colombia varietals. Rigoberto harvests the coffee when it is overripe, ensuring the sugars are highly concentrated in the cherries. After harvesting, the coffee is rested in-husk for about 12 hours, depulped, and then fermented for 48 hours. Despite the long fermentation time, the coffee is very clean, delicate and nuanced. We tasted sweet tangerine and pear, with boysenberry undertones and a juicy blood orange acidity.
Bag Size: 10 oz (283 g)
Roast: Light-Medium Roast
Origin: Huila, Colombia
Elevation: 1,650 MASL
Varietal: Caturra, Colombia
Process: Long Fermentation Washed
Roaster Tasting Notes: Orange Blossom, Caramel, Apple
We Tasted: Sweet Tangerine, Pear, Boysenberry
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Coffee: 25 g ground at 3 on Ode
Water: 360 g
Total Brew Time: 2:30 mins