Roasts on , ships on
An experimental natural process in a controlled environment was able to produce a super vibrant coffee with notes of tropical fruit, pineapple, gooseberry and wild strawberries. Very clean and sweet for a unique in espresso or moka pot experience.
One of the 32 Departments of Colombia, Antioquia was known at the beginning of the 19th century for its gold mines.
At the end of the century, the cultivation of coffee was introduced in the mountain areas of the department, and soon the department became one of the most important production areas in Colombia, thanks to the ideal cultivation conditions deriving from the central and western cordilleras that cross the department.
Today coffee is the most prominent exported product in the department.
The micro-lot comes from a plantation called La Claudina, owned by Juan Saldarriaga and situated in the municipio of Ciudad Bolivar. La Claudina consists of 18 hectares cultivated with coffee and three full-time employees. 45 seasonal workers help the employees during the harvesting period.
The main cultivated variety is the Castillo, but Juan has recently planted new plants of varieties Tabi, Caturra, Variedad Colombia and Geisha, whose crops are isolated in micro-lots and processed individually.
The micro-lot # 3, that we are now roasting here at Nero Scuro, is 100% Castillo from the last crop.
The processes used at La Claudina are many and particularly innovative compared to the traditional fully washed Colombian. The Lot # 3 was in fact processed according to the natural approach, but following a very particular drying process.
After harvesting, the ripest or immature cherries are eliminated manually.
The cherries are then placed on raised tables in a particularly advanced parabolic dryer. In fact, instead of using the normal airflow from the external environment, Juan has installed a conditioning system that can circulate air at a stabilized temperature, and software with which it is possible to control the air temperature, the flow, and other environmental parameters.
The Lot # 3 was dried at a low temperature (25 - 30 degrees) for about 15 days until desired residual moisture levels are reached (10 - 12%). The beans, after being processed at the dry mill, were packaged in 30kg GrainPro bags.
We fell in love with this coffee since we first blind cupped it. In the cup, it is definitely a vibrant coffee: tropical fruit, pineapple, gooseberry and wild strawberries. Very clean and sweet, unique in espresso or moka pot.
|Ciudad Bolívar, Antioquia|
|1400 - 1800 masl|
|Natural, controller environmental parameters|
|Medium, crafted for espresso and moka pot|
|Tropical fruit, pineapple, gooseberry, wild strawberry|
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