COLOMBIA HUILA OPORAPA Sweet /Caramel / Berry / Floral -Hops aftertaste
£7.00 – £25.00
This coffee comes under Regional select program, which highlight various unique coffee growing microclimates to create an interesting cup profile. Coffees score between 86-88 points here and displays characteristics indicative of its growing region.
Local variables like wind patterns, soil quality, sunlight, elevation, and other environmental influencers create different microclimates which have much to do with the coffee bean characteristics.
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, 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.
Regional Select coffees offer producers a quality premium that encourages investment and development into future years’ yields, while also bringing to market some of the best and most articulate tastes of place the world has to offer.
Region/area: Oporapa, Huila
Varieties: Castillo, Catura
Drying method: Sun dried on patios
Altitude: 1200 – 2010
Growing area: Mountains, volcanic soil
In the Cup: the coffee is Complex, rich, sweet, a bit savory, juicy, caramel, brown sugar, berry flavour, floral, hops like aftertaste.
250 g, 500 g, 1 kg
Cafetiere, Espresso, Filter, Whole beans