Colombia ROM BARREL FERMENTATION is 100% Arabica harvested in the Caldas region of Colombia. This coffee is unique in its processing, which has been recognized by UNESCO as a "Cultural Heritage" since 2011.
The plantation is located on 222 acres between 1350 and 1470 meters in a mid-mountain area, the soil is rich in ash from the Nevado del Ruiz volcano and the average temperature is between 21° and 25°. Harvesting is done manually by picking the cherries, selecting only well-ripened ones.
What is unique about the process is that the nuts are then separated and washed, they are left to ferment for a maximum of 20 hours and then placed in the silos. Once the desired humidity is achieved, the coffee is placed on the Marquesina to complete the natural drying process. The coffee is then selected and placed in barrels that have contained the "tafia" of rum for at least 8 years and left in them for about 3 months. Every 30 days a sample is taken for analysis.
The only goal now is to achieve the desired result: coffee with the aroma and taste of rum. The olfactory sensation itself is striking both in its intensity and the specific aromatic characteristics reminiscent of rum and tiramisu. The alcoholic olfactory impact fades to a cherry liqueur sensation.
Type: Arabica
Sort:
Baking level: CITI / MEDIUM
Production: Caldas, Colombia
Vintage: LOT 23
Drying process: rum barrel fermentation
Class: Exceptional
THIS COFFEE IS OFFERED IN PACKAGES OF 100 GRAM. The advertised price is for a package of 100g.
Colombia ROM BARREL FERMENTATION is 100% Arabica harvested in the Caldas region of Colombia. This coffee is unique in its processing, which has been recognized by UNESCO as a "Cultural Heritage" since 2011.
The plantation is located on 222 acres between 1350 and 1470 meters in a mid-mountain area, the soil is rich in ash from the Nevado del Ruiz volcano and the average temperature is between 21° and 25°. Harvesting is done manually by picking the cherries, selecting only well-ripened ones.
What is unique about the process is that the nuts are then separated and washed, they are left to ferment for a maximum of 20 hours and then placed in the silos. Once the desired humidity is achieved, the coffee is placed on the Marquesina to complete the natural drying process. The coffee is then selected and placed in barrels that have contained the "tafia" of rum for at least 8 years and left in them for about 3 months. Every 30 days a sample is taken for analysis.
The only goal now is to achieve the desired result: coffee with the aroma and taste of rum. The olfactory sensation itself is striking both in its intensity and the specific aromatic characteristics reminiscent of rum and tiramisu. The alcoholic olfactory impact fades to a cherry liqueur sensation.
Type: Arabica
Sort:
Baking level: CITI / MEDIUM
Production: Caldas, Colombia
Vintage: LOT 23
Drying process: rum barrel fermentation
Class: Exceptional
THIS COFFEE IS OFFERED IN PACKAGES OF 100 GRAM. The advertised price is for a package of 100g.
