William Ortiz’s Finca La Cabaña and his Caturra processed with carbonic maceration
For the second time we have honer to offer one coffee lot from William Ortiz (last sold under the name of Wiliam’s father Libardo Ortiz), coffee processed by carbonic maceration method. Again, it is a variety of caturra, harvested in the period June-July 2020. Carbonic maceration is a relatively new and experimental process in the field of coffee processing. What is clear are the results – unconventional, new taste profiles that we enjoy.
4 LOTS FROM FARAEL VINHAL´S FAMILY FARM FROM THE VERY HEART OF MINAS GERAIS, BRAZIL
The coffees we picked from the last harvest are all from Rafael’s family farm, Vinhal Farm. As this is the beginning of our work with Brazilian coffees, we have only taken 20 bags so far.
8 bags of standard blend (84 SCAA points) and 4 sacks from three very interesting microlots (86.25-87.25 SCAA points).
Coffee from Rondón region
We have very strong links to this coffee area. The harvest of fresh coffees from the Rondón – Boyacá area is underway and we are planning an import in the beginning of spring.
Naturally processed coffees from Antioquia region
This project focuses on natural coffees from farmers in Antioquia. This coffee got us with its unusual fruitiness, juiciness and strong aroma. We are truly excited about this cooperation. This coffee will be here in early spring.