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El Naranjo Fabiola Faillos Lot 1

Country: Colombia
Region: Montecillos
Altitude: 1700 - 1850 m
Varietal: Caturra, Castillo
Process: Pura Cepa Fermentum Aqua
Roasted for Espresso

Taste like toffee, panela, milk choc and tart raisin flavours.

Pura Cepa is an innovative L&D Project founded 4 years ago in which through a controlled fermentation process, we have improved the quality of the
coffee. The washing station is established in Cañas Gordas, Antioquia region, which is known for its importance in coffee processing. Antioquia is the home to 2,345 individual coffee growers and 2,928 different farms that average less than 1 hectare per farmer.

The cherry fermentation of this coffee is done for a period between 72 and 79 hours with temperatures between 22 and 25 °C, we are inoculating and fermenting with our own lactic bacteria and yeast strains that are called Yeast 46 which are strains isolated by ourselves. Fermentum/Aqua batch is a controlled natural fermentation where the cherries floated, selected and dried in our own innovative drying Pura Cepa mechanism. Help us realised that we can make a more constant dried with no generation of mould, faster and preserving the embryo - maintain the coffee quality for a longer time.