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Collective - Juan Pablo Ortega
Juan Pablo embodies a promising new generation of small coffee producers within the Monkaaba network. Grown at an altitude of 1820 meters, the cherries are harvested every 21 days and left to ferment in sealed bags for 14 days. Then, they are pulped in a tiled vat for a dry fermentation of 40 hours. The beans are then rinsed and drained before being transported to San Agustin, where they are dried at the Ortega home for 18 to 20 days. This very sweet and round coffee tastes of blackberry and chocolate with a texture reminding us of maple syrup.
Juan Pablo embodies a promising new generation of small coffee producers within the Monkaaba network. Grown at an altitude of 1820 meters, the cherries are harvested every 21 days and left to ferment in sealed bags for 14 days. Then, they are pulped in a tiled vat for a dry fermentation of 40 hours. The beans are then rinsed and drained before being transported to San Agustin, where they are dried at the Ortega home for 18 to 20 days. This very sweet and round coffee tastes of blackberry and chocolate with a texture reminding us of maple syrup.
Coffee origin
Country
Colombia
Region
San Agustin
Variety
pink bourbon
Altitude
1820 m
Farm
La Muralla
Producer
Juan Pablo Ortega
Process
wash
Tastes like
🍒
blackberry
🍫
chocolatey
🍁
maple syrup
Community reviews
😃
4.3 Outstanding
6 Reviews
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