|| Black Honey, Hand Sorted, Microlot
|| 1750-1850 metres above sea level
|| Pijao, Quindio
|| Finca La Estrella
|| Jairo Ivan Lopez
Jairo Ivan Lopez made a decision to dedicate himself to specialty coffee after trying a natural Gesha from Panama. He planted Gesha on two different farms in Pijao, Quindio.
This coffee was honey processed by Cofinet at La Pradera washing station. The cherries are floated in order to even out temperature, clean impurities and remove cherries with lower density. After this, the cherries were exposed to a dry fermentation of 12 hours.
Initially the cherries are dried on concrete patios to ensure the coffee reaches 20% moisture in the first three days. Then the coffee is placed on raised beds where it slowly dries for 15 days reaching 10% moisture content.
After the drying this lot was stored in grainpro bags for 2 months, then milled, hand sorted and vacuum packed.
This coffee was shipped to New Zealand in jute sacks lined with PVC Grainpro bags – an airtight storage system that preserves aroma and freshness for longer, while also allowing the coffee to breathe naturally.