Screen Size: 95% over Screen 15 (EP5%)
Varietal: Bourbon, Typica, Catura, a rust resistant “Colombia” variety (cross breed between a hybrid of Timor and Catura)
Process: Fully washed
Preparation: Wet method processed on farms and fermented for 30 hours. Pulp and mucilage is removed simultaneously using a special Rhoeng- pulp removal machine
Altitude: 800 to 1900 meters above sea level
Aroma: Sweet apricot, strawberry
Body: Medium, round
Cupping notes: Dark chocolate, hint of caramel, cooked green apple and apricot
Internal cupping score: 81 points
About the region
Colombia’s coffee region is a massive agricultural zone that expands through five departments: Quindio, Risaralda, Caldas, and small parts of Valle del Cauca and El Tolima. Medellín is located in the department of Antioquia, north of the coffee region.
Medellín, the “City of Eternal Spring,” is the second-largest city in Colombia and the capital of the department of Antioquia—the birthplace of coffee in Colombia and still its largest growing region. Coffees from Antioquia are known for their medium body and cup profiles that are typically not as fruity or winey as those from other regions. Rather, it produces a smooth, well-balanced cup that can be enjoyed any time of day.
The specification EP (European Preparation) denotes that the beans were hand sorted to remove any defects or foreign materials.