Sebastian Ramirez - Blackberry

Tasting Notes: Blackberry, Grape Soda, Candy-likeOrigin: Colombia - QuindioFarm/Co-op: El PlacerProcess: Blackberry Thermal ShockElevation: 1744mVarietal: CaturraSourced By: Unblended   From our importer: How this coffee was producedThis is a honey termal-shock process, fermented in cherry, after depulped hot water is added and then fermented again with blackberry and fruit glucose. HarvestingCoffee is hand-picked and sorted, where 95% are fully ripe Processing and FermentationAnaerobic fermentation in 200-liter containers for 120 hours at a constant temperature of 18°C. After depulping, a thermal shock is applied with water at 40°C, followed by 72 hours of anaerobic fermentation with CO2 injection and blackberries. DryingDried in open patios at a controled temperatured of 40 degrees celcisus, with a 2-phase drying in shade lasting around 5 days.