A bright citrus acidity hits you at first sip, followed by a lingering aftertaste.
This coffee bean reveals many facets within a single cup.
Producer Alejandro, along with his father Prospero and brother Brian, cleared land and began growing coffee six years ago.
They harvest ripe cherries during the October-November harvest season, ferment them in bags for 48 hours, then pulp them and ferment them again in bags for another 36 hours. After partial washing, the coffee is dried in the shade for 18-22 days. Future plans include cultivating a variety of coffee varieties and improving processing facilities.
InConexus, a Colombian exporter committed to sustainable coffee production, has set its goals as protecting the environment and increasing producer incomes.
To this end, the company partners with producers who continually improve their production environments through internal management and certification. Alongside social impact, quality is another key pillar of their business, and they offer specialty coffees with unique flavors rated at 85 or higher. They also provide cupping profile training to young people who will be the future leaders of the coffee industry.
Producer: Alejandro Males
Farm: Vermilion Blaze
Area: San Agustin Huila
Elevation: 1,643m
Variety: Bourbon Aji
Notes: Lemon zest, honeyish, oolong tea
Process: Washed
Roast: Light roast
Net weight: 100g
