Colombia, El Cedro

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Heavy and sweet, with maple syrup, yellow plum and coffee blossom tasting notes. Great intensity and clarity.

This micro-lot was produced by the Francisco family on their 2-hectare farm, El Cedro (meaning “the cedar tree” in Spanish), located near the small community of San Antonio, in the municipality of Inza, in Colombia’s Cauca state.

El Cedro sits at a staggeringly high elevation of 2,050 meters, planted with the Caturra, San Bernardo and Colombia varieties. This lot was selectively hand-harvested. The cherries were then processed using the washed method at El Cedro’s ‘micro-benficio’ (wet mill). The coffee was pulped and placed into a fermentation tank for around 48 hours and then washed with clean water. Finally, the coffee is carefully dried (over 10–18 days) on parabolic beds, with like a ‘hoop house’ greenhouse construction, and act to protect the coffee from the rain condensation.

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