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COLOMBIA | El Zafiro | Castillo | Anaerobic Washed
Finca El Zafiro (The Sapphire) is an absolute gem and has been tended to by Nancy's family for close to 100 years. Today, the land is managed by Nancy, her husband Oscar, and their loyal dog, Trotsky. El Zafiro is located between the Central and Western Mountain ranges. The temperature here remains between 12-28 degrees Celcius, ideal for the slow maturation of coffee cherries and the development of complex flavor compounds. Around 30 years ago, a coffee leaf rust epidemic decimated the Bourbon and Typica trees growing on El Zafiro, forcing Nancy and Oscar to replant with the more resistant Castillo variety. This lot was processed using an anaerobic washed method where the coffee cherries are pulped and fermented in sealed containers without oxygen before being washed a dried on raised beds. This encourages different microbes to carry out the fermentation process, creating a more complex flavor profile.
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COLOMBIA | El Zafiro | Castillo | Anaerobic Washed
COLOMBIA | El Zafiro | Castillo | Anaerobic Washed
Finca El Zafiro (The Sapphire) is an absolute gem and has been tended to by Nancy's family for close to 100 years. Today, the land is managed by Nancy, her husband Oscar, and their loyal dog, Trotsky. El Zafiro is located between the Central and Western Mountain ranges. The temperature here remains between 12-28 degrees Celcius, ideal for the slow maturation of coffee cherries and the development of complex flavor compounds. Around 30 years ago, a coffee leaf rust epidemic decimated the Bourbon and Typica trees growing on El Zafiro, forcing Nancy and Oscar to replant with the more resistant Castillo variety. This lot was processed using an anaerobic washed method where the coffee cherries are pulped and fermented in sealed containers without oxygen before being washed a dried on raised beds. This encourages different microbes to carry out the fermentation process, creating a more complex flavor profile.
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From $7.00
Original: $20.00
-65%COLOMBIA | El Zafiro | Castillo | Anaerobic Washed—
$20.00
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Description
Finca El Zafiro (The Sapphire) is an absolute gem and has been tended to by Nancy's family for close to 100 years. Today, the land is managed by Nancy, her husband Oscar, and their loyal dog, Trotsky. El Zafiro is located between the Central and Western Mountain ranges. The temperature here remains between 12-28 degrees Celcius, ideal for the slow maturation of coffee cherries and the development of complex flavor compounds. Around 30 years ago, a coffee leaf rust epidemic decimated the Bourbon and Typica trees growing on El Zafiro, forcing Nancy and Oscar to replant with the more resistant Castillo variety. This lot was processed using an anaerobic washed method where the coffee cherries are pulped and fermented in sealed containers without oxygen before being washed a dried on raised beds. This encourages different microbes to carry out the fermentation process, creating a more complex flavor profile.
