Rodrigo Sanchez Valencia

Candied Lemon | Butter Cream | Honey Graham Region: Huila, Columbia Elevation: 1730 MASL Varietals: Pink Bourbon Process: Cold Fermentation **No subscriptions / Very limited supply  We suggest to rest this coffee at least one week from roast date. The Coffee:  Coffees designated for Cold Fermentation typically have 28 degrees Brix at the time of harvest. Floaters are removed to eliminate cherries with ripeness problems and then depulped and immediately placed in GrainPro bags and transferred to the refrigerator, where the temperature is regulated between 10-13 degrees Celsius for 76 hours. After this prolonged fermentation, coffee is fully washed and transferred to the drying stage, where it spends three days in the sun of the solar dryer and is then placed on raised beds in the shade to continue drying for 23-25 days. After drying, it is stored in GrainPro bags for 20 days of rest prior to preshipment cupping and export.   The Producer:  Finca Monteblanco, located high along the windi