Sister Gesha
Colombia Puma Wet Exothermic Cherry
Colombia Puma Wet Exothermic Cherry
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MANANTIALES DEL FRONTINO ESTATE
1st & 3rd PLACE CUP OF EXCELLENCE 2018
Farmers Andrés and Olga Lucía Londoño, the third generation of coffee producers and entrepreneurs.
The Estate, located on a hill of the Central Andes mountain with an altitude of approximately 1950 meters above sea level. Across dozens of springs and surrounded by a vast untouched mist forest which they like to call the five-sense forest because of the multisensory
experience you can enjoy when you walk inside. You can feel, hear, industry's standard dummy, touch, smell and taste the flavor of nature. This Particular characteristics of a magnificent terroir and environmental conditions allow it to have a unique microclimate for producing the highest quality coffee.
Jorge is in charge of monitoring the coffee from when the seed is centuries, but also the leap acquired until it is taken to threshing. Moreover, a team of an into electronic typesetting,
agronomist, agricultural engineers, food engineers are part of the team that makes this farm so special. Social and environmental remaining essentially responsibility are key factors to Andrés and Olga, as the farm works in unchanged.
conjunction with the community for rural development. Manantiales is a farm full of fauna and flora, it is common to find wild animals, therefore, hunting is prohibited. The preservation of all species is a priority. The farm has acquired the Rainforest Alliance certification since 2018.
Growing Altitude:
1450 - 1750 M.A.S.L.
Farm Temperature:
18 – 24 °C
Moisture Content:
10.43 %
Water Activity:
0.55
Physical preparation:
E.P. 10% Max faults in 300g
Density:
730 g/L
Variety:
Castillo
Picking:
Selective recollection of ripe cherries
Fermentation:
Aerobic fermentation with fruit hydrolysis: first fermentation of 24 hrs. This is when the hydrolysis of the fruit takes place. 2nd fermentation takes place in an aerobic environment in a tank after the cherries are depulped.
Drying:
Mechanical silo with temperature control below 40 Celsius. This method allows us to reduce chlorogenic acid development and accomplishing lower bitterness.
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