Espresso C, Colombia
11.00 EUR
Central America or Colombia, the best of both worlds, higher acidity than the Brazil (B), with fuller body than the African (A).
The Asobombo cooperative was founded by Luis Alfredo Diaz in Huila, Colombia. The idea behind Asobombo is that the cultivation of coffee can and should provide social and economical stability and improvement for both men and women in the region. Huila is known for its fertile volcanic soil and the coffee plants that thrive here. Through physical and sensorial education, members of the cooperative continuously teach people how to make the most of coffee cultivation and processing in the area, meanwhile providing the right infrastructure on the farms. This particular lot is produced by 15 female farm leaders, who with their families handpick the ripest and reddest cherries, then pulp and ferment them in tanks for 12 to 36 hours and finally wash them with the clean water of the nearby Magdalena River. Afterwards, the cherries are laid out to dry in parabolic beds and turned frequently.
Description
| Origin | Huila |
| Producer | Asobombo's Women's Group |
| Process | Washed |
| Variety | Bourbon / Castillo / Caturra |
| Notes | Chocolate, lemon, brown sugar |
Brewing
To discover these flavour profiles we recommend to use soft mineral water with a low HCO3 (bicarbonate) & aim for total hardness of less than 140 mg/l.