EDWIN CRUZ | COLOMBIA

Edwin has been producing coffee with his grandparents and parents since he was 10 years old. Today, with his family and 7 workers, Edwin manages his 4ha farm producing coffee with a focus on quality.

This lot is an excellent example of what can be achieved with cutting-edge processing methods. Cherries are picked at their optimal sweetness, between 25-26° Brix level. They are then floated and manually sorted, before undergoing an initial anaerobic fermentation of 8-10 hours. Next, the cherries are pulped and fermented again for 24 hours in sealed tanks without water, before being gently washed to remove any remaining mucilage. The pulped cherries are then slowly dried over a 20 day period on raised beds in greenhouses under fans and UV lights 

Lots of body in this one with some stone fruit vibes coming through. Apricot and nectarine with some roasted hazelnuts this coffee sings on espresso and works well as a filter also.

TASTING NOTES

Nectarine, Plum, Apricot, Lime, Roasted Hazelnut, Cherry, Milk Chocolate

BREWING SUGGESTIONS

Espresso 22g in 44g out in 27-30 sec
Filter 1g coffee : 17g water