Colombia, the Central American powerhouse of coffee. At the northern tip of South America, Colombia is a country of lush rain forest, towering mountains and coffee plantations. Coffee is depulped with a traditional depulper and zaranda (a mesh screen used after depulping to separate low-quality beans), fermented dry, and dried in parabolic dryers and casas elba (a sun dryer with retractable roof, normally built on top of the producer's house or on a separate lot) for eight to ten days. ASOCANAFI growing cooperative comprises mostly indigenous coffee-growing families (from the native group Nasa We'sx), averaging three to four members and 50 years of coffee-growing experience apiece.
Region: Huila
Roast/Process: Light-Medium, Natural
Flavor Notes: Caramel and sugar cane juice with mellow cocoa flavors.
