Barion Pixel

Calamar

COLOMBIA

producer: Gildardo Lopez Hoyos
region: Paicol, Huila
elevation: 1950 – 2000 m.a.s.l
species and varietal: arabica, Pink Bourbon
processing method: washed
fermentation: spontaneous

Gildardo and his family run the farm named Finca Calamar near Paicol in the department of Huila. They selectively harvest and process the exotic Pink Bourbon varietal. Cherries are harvested when ripe and then floated. Post-sorting the cherries are allowed to ferment for 30hrs prior to de-pulping. Once de-pulped the parchment is fermented for another 48hrs. After fermentation and washing, the parchment is dried on raised beds for 20-25 days.
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  • apricot
  • orange zest
  • honey
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