Origin: Colombia
Farm/Region: La Estrella
Tasting Notes: Black Tea, Sweet Toffee & Orange Candy
Producer: Neftaly Fajardo
Varietal: Castillo
Processing: Double Fermentation Honey
Roast Profile: Filter
Recommended Recipe: 20g in/44g out
Total Extraction time: 27-30 seconds
About The Coffee:
Neftaly Fajardo Salazar has a farm in Inzá, Cauca, where his farm Finca La Estrella sits on about 3.4 hectares of land. The coffee is picked at full maturation by hand and the cherries are sorted initially by floating them in a tank and removing the ones that bob to the surface, in a process called “balseo.”
The coffee is fermented in its intact cherry for 18 hours in a hopper, then de-pulped and open fermented in a cement-and-ceramic fermentation tank for 36 more hours. The coffee is washed twice and spread in parabolic dryers for 10–18 days.