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Timana
This coffee is sourced from Luis Figueroa Muñoz, an independant coffee producer from the town of Timanà in the Huila department. His farm, El Mirador, tends to around 10,000 Caturra & Colombia trees on 3 hectares of land.
All cherries are picked at optimum ripeness at a frequency of every 15 days throughout the harvest season. Once brought in from the fields, cherries are promptly depulped through a traditional 3-outlet beneficio (processing mill). Coffee is then fermented wet for 24 hours, washed, and placed in a parabolic dryer where it is moved frequently for an average period of 12-15 days until it reaches a stable and desirable moisture content.
All cherries are picked at optimum ripeness at a frequency of every 15 days throughout the harvest season. Once brought in from the fields, cherries are promptly depulped through a traditional 3-outlet beneficio (processing mill). Coffee is then fermented wet for 24 hours, washed, and placed in a parabolic dryer where it is moved frequently for an average period of 12-15 days until it reaches a stable and desirable moisture content.
This coffee is sourced from Luis Figueroa Muñoz, an independant coffee producer from the town of Timanà in the Huila department. His farm, El Mirador, tends to around 10,000 Caturra & Colombia trees on 3 hectares of land.
All cherries are picked at optimum ripeness at a frequency of every 15 days throughout the harvest season. Once brought in from the fields, cherries are promptly depulped through a traditional 3-outlet beneficio (processing mill). Coffee is then fermented wet for 24 hours, washed, and placed in a parabolic dryer where it is moved frequently for an average period of 12-15 days until it reaches a stable and desirable moisture content.
All cherries are picked at optimum ripeness at a frequency of every 15 days throughout the harvest season. Once brought in from the fields, cherries are promptly depulped through a traditional 3-outlet beneficio (processing mill). Coffee is then fermented wet for 24 hours, washed, and placed in a parabolic dryer where it is moved frequently for an average period of 12-15 days until it reaches a stable and desirable moisture content.
Coffee origin
Country
Colombia
Region
Huila
Variety
caturra, colombia
Altitude
1700 m
Farm
El Mirado
Producer
Luis Figueroa Muñoz
Process
washed
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