We are interested in knowing about the origin of this coffee and about the coffee grower behind this unique and differentiated profile.
Traditional Coffee
$33,000.00
Lolo’s signature coffee with a chocolate fragrance, spicy and subtle fruity notes, a medium body, and notes of chocolate, caramel, and sugarcane (“panela”).
Learn more below…
Find out more about this coffee below...
We are interested in you knowing about the origin of this coffee and about the coffee grower behind this unique and differentiated profile.
We are interested in knowing about the origin of this coffee and about the coffee grower behind this unique and differentiated profile.
Small producers in the upper West of Caldas
A coffee produced by various coffee growers in the Alto Occidente de Caldas with notes of caramel and cane with a medium roasting level.
Region:
Caldas, Colombia
Farm:
Varias
Altitude:
1.750m
Perfil de taza de café..
Sweetness
Sweetness
90%
Acidity
Acidity
78%
Body
Body
77%
Balance
Balance
78%
Aftertaste
Aftertaste
78%
Bitterness
Bitterness
70%
Variety
Various
In the world there are two main types of coffee: Arabica and Robusta. In Colombia, only Arabica coffees are cultivated, which produce a smoother coffee, of wider acceptance in the world market and at a better price.
Humidity
10%
This is the percentage of water contained in the green coffee bean. It is important that the humidity is maintained between 10% and 12% to avoid quality problems in its storage, during the roasting process, and in the final flavor.
Screen
14/16
In order to measure the
size of coffee beans, a series of screens called “meshes” are used, through which the beans are sized. These screens have different graduations and range from 12 to 18.
Drying Process
7 - 15 días
After the beans are washed, they are dried to reduce the humidity. As a current standard for commercialization, dry pergamino coffee should have between 10 and 12% humidity.
Benefit
Washed
Between the harvesting of the coffee cherries and the roasting process, there is a step that has a great repercussion on the final flavor of the coffee: the processing. This consists of a set of operations to transform the coffee cherries into pergamino coffee without affecting its quality.
Fermentation
24-36
Fermentation is a natural change that occurs when sugar and water come together, and coffee cherries are full of both. During coffee fermentation, different biochemical processes occur, in which microorganisms such as yeast and bacteria consume and metabolize compounds such as sugars and acids contained in coffee cherries.
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