COLOMBIA FINCA LA CRISTALINA MOSSTO NATURAL

COUNTRY: COLOMBIA

REGION: PALESTINA, CALDAS

FARM: FINCA LA CRISTALINA

GROWERS: LUIS JOSE VALDES

ELEVATION: 1508-1770 MASL

VARIETAL: PINK BOURBON

PROCESS: MOSSTO NATURAL

NOTES: watermelon, fruit punch, cotton candy

10oz of whole bean coffee

-----------------------------------------------

The processing for this lot begins with a 12 hour oxidation of cherries. The cherries are then anaerobically fermented for 72 hours. During this time, mossto (freshly crushed juice from coffee cherries) is added to the cherries to aid in fermentation. The addition of mossto aids in the breaking down of the fruit and mucilage in the coffee cherry, adding additional sweetness and complexity to the fermentation. After fermentation is complete, the coffee is slow dried for 4 days and then placed in grain pro bags for 60 days to stabilize.