Blueberry Pie, Colombia, Anoxic Natural Red Bourbon

• Blueberry, Dried Fruits, Vanilla
• Sweet, Jammy
• Round, sweet acidity

Farm: Chorro Alto, Huila

Variety: Red Bourbon

Process: Duel Stage Anoxic Fermentation Natural

1. Harvesting:

This is carried out ensuring a minimum of 90% ripe cherry.

2. Floating:

This ensures the removal of green, overripe, and dry cherries.

3. Oxidation:

This is done in food-grade plastic drums for 36 hours.

4. Fermentation:

Submerged fermentation for 40 hours at temperatures below 25°C.

5. Drying:

After the 48 hours of fermentation, the coffee goes into drying, which is carried out for 72
hours at 38°C.

6. Stabilisation:

This is done in grainpro-type bags

Elevation: 1600-1850masal

Tasting Notes: blueberry, raisins, prunes, vanilla

The most important factors to a good brew are:

• Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

For guidance on specific brewing methods and equipment, see our brew guide.

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