COLOMBIA BUENOS AIRES | Specialty Coffee Roasted at Meron

12/09/2023

COLOMBIA JAIRO ARCILA

Explore the tasting notes of a single origin specialty coffee sourced from Colombia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

 

The farm/farmer

Pitalito is a Colombian municipality located in the southeast of the department of Huila. It lies on the Magdalena valley and on the vertex formed by the central and eastern Cordilleras. In this municipality coffee production is carried out by approximately 18,000 families that derive their livelihood and income from this agricultural activity.

 

About the coffee

The process of natural bourbon cider begins with a harvest at optimum maturity with brix degrees ranging between 24 and 26 degrees, we proceed to choose the cherry to separate the grains pinto and defective, the coffee is introduced in plastic tanks to make an oxidation (48 hours).

It continues with a balseo (to separate vain grains and impurities) and with this to lower the temperature of the mass. A thermal shock is made at a temperature of 50°C and it is introduced in sealed plastic baskets to initiate the anaerobic fermentation.

After this process, the cherries were taken to mechanical drying to dehydrate as much water as possible (approximately 12 hours) and then to solar drying (approximately 15 days), culminating these processes in which we reviewed the physical and sensory quality.

 

 

Take a look at the cup profile:

 

Experience the amazing specialty coffee at home. Order your favorites online from our shop.