Sidereal Aspirations

This coffee is all about aiming for the stars. Sweet, celestial, floral and fruit forward.

Origin: Bruselas - Huila, Colombia

Process: Floral Symphony Natural

The cherries are first disinfected with 5% alcohol, then left to sit for 30 hours in open air. Afterwards they undergo anoxic fermentation at 30°C for 20 hours, followed by a 24 hour cool (16-18°C) air rest period and then another 30 hours of additional open air fermentation until the coffee cherries reach 40°C. The cherries are then loaded into a plastic tank for a 12 hour anoxic fermentation at room temperature, followed with 24 hours of inoculated mossto fermentation at 32°C. Hot (60°C for 5 minutes) - Cold (14°C for 30 minute) thermal shock with water is used to halt fermentation. The coffee is then dried carefully inside a stainless steel hermetically sealed dehumidifier.

Producer: Nestor Lasso
Farm: El Diviso

Altitude:1780-1900 masl @ 1.7°N (High, with >1600 masl being considered high for this latitude)

Varietal: Gesha (or Geisha)

Jindo Paid: 181.67 (CAD/kg)