COLOMBIA LAS MARGARITAS | Specialty Coffee Roasted at Meron



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

For this natural process, the cherries harvested are manually selected, only ripe berries, and oxidized for 18 hours at an average ambient temperature of 25°C. Anaerobic fermentation in bags or barrels for 70 hours. At an average temperature of 16 and 18°C. The coffee is transferred to tanks for 28 hours of oxidation, allowing it to reach a maximum temperature of 42°C. 

The cherry coffee is taken to 50 kg bags to initiate an anaerobic fermentation for 30 hours at an average temperature of 16 and 20°C (64 and 68°F). The coffee is transferred to tanks immersed in water at 45°C, adding leachate from the previous harvest and recirculating the leachate for 18 hours. Drying begins in canopies at a maximum temperature of 32°C. The drying process is interrupted at 18% humidity and the coffee is transferred to black bags in a cellar without light and left to rest for 60 hours before continuing with the drying process until 11% humidity of the kernels is obtained.


Take a look at the cup profile:

Country of origin: Colombia

Farm/Farmer: Margaritas

Region: Pitalito, Huila

Varieties: Red Boourbon

Elevation: 1780m

Proc. Method: Natural Anaerobic

Tasting notes: Violetes, Blackberry, Banana, Mango, Pineapple


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