Finca La Piragua
Colombia · 1820–1820 masl
FarmRoaster-stated1 roaster
Details
Terroir & production
Altitude1820–1820 masl
012002400+ masl
Processing methods
Anoxic Natural: Ripe cherries picked and taken to the central processing centre at La Piragua, before floating. After checking the brix content to plan the fermentation, there is an initial 72 hr aerobic fermentation; after which the cherries are placed in sealed tanks with degassing valves and fermented in an anoxic environment for 98 hours, before being removed and spread on raised beds to dry over 15-20 days
From the 1 lot we track for Finca La Piragua.
Supply Chain
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1 roaster sources from this farm
tracing the same origin — worldwide
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