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Cafendo
Greater Goods Coffee Co.

Bright Minds - Colombia

de la17,61 USD

Profile Medium 
Producer Los Naranjos
Region Huila
Process
 Washed
Elevation 1300-2100 masl
Variety Caturra, Castillo 

Întreabă prăjitoria de disponibilitate

Variante disponibile

MăcinareCantitatePreț
Boabe12oz17,61 USD
Cold Brew12oz17,61 USD
French Press/ Chemex / Gold Filter12oz17,61 USD
Drip12oz17,61 USD
Espresso12oz17,61 USD
Aeropress12oz17,61 USD
Cold Brew2lb41,08 USD
French Press/ Chemex / Gold Filter2lb41,08 USD
Boabe2lb41,08 USD
Drip2lb41,08 USD
Espresso2lb41,08 USD
Aeropress2lb41,08 USD
Cold Brew5lb87,05 USD
French Press/ Chemex / Gold Filter5lb87,05 USD
Boabe5lb87,05 USD
Drip5lb87,05 USD
Espresso5lb87,05 USD
Aeropress5lb87,05 USD

Descriere

Tangerine, Fudge, Buttery

This clever little coffee will help you solve differential equations! Or, at the very least, it will help you forget all about math because as soon as it hits your tastebuds, the only thoughts you'll be thinking will be "whoa" and "dang" and "more please." Easy-drinking, crowd-pleasing flavors unfold with each sweet sip - like milk chocolate, toffee, nougat, juicy tangerine, and a hint of cherry on the finish. Every time we take a drink, we taste something new. How ingenious is that?!

In the southern part of Huila, Colombia, you'll find San Agustin. It's a place known for its tourism, agriculture, and Parque Arqueológico De San Agustin, a UNESCO-listed archeology site. It's also very close to the Colombian Massif, an area where rivers are born, and lush vegetation grows wild. It's this proximity that contributes mainly to the richness and fertility of the soil in this region. Los Naranjos is a collective of over 70 small-scale producers in a rural area of San Agustin known as Llanada Naranjo. The group was founded in 2006 to increase coffee quality and provide farmer resources. Each farmer operates just 1-5 hectares of land, growing coffee with a focus on respecting natural resources and environmental sustainability. This coffee was grown under the shade of guamo, chachingo, and carbonero trees. It was harvested and fully depulped, then underwent a post pulping dry fermentation for 30 hours. The seeds were then dried on covered patios for 10 to 15 days. 

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