THE ORIGIN STORY

This successful experiment by producer Felix Alberto Torres Morantes involves  adding mucilage and juice from coffee cherries being introduced to de-pulped coffee.  The mixture acts as a microbiological starter, enhancing the expression of specific aromatic compounds. At the end, a specific heat shock is used to retain metabolites and lactic acids which enhances the sensory profile and increases the complexity of the cup.  

Flavor Notes: Rose, dragon fruit, red grape, complex, juicy

Altitude: 1650m

Variety / Processing Method: Papayo / Washed Experimental 

Region: Huila, Colombia