Description
Colombia
Two Ravines
/special filter
| Country | Colombia |
| Region | Palermo, Huila |
| Farm | Daimer Polanía |
| Height | 1800 meters above sea level |
|
Variety
|
Caturra |
|
Process
|
Washed |
Cupping NOTES
Orange blossom, black tea, bergamot
Grapefruit citrus and elegant body.
Dos Quebradas is a Farm by Daimer, a third-generation Colombian coffee grower whose history is deeply marked by resilience, tradition, and a love for coffee.
Violence in Colombia left an early mark on his family: his grandfather died when his father was still very young. Despite this, his father decided to continue growing coffee, working tirelessly and gradually buying land to support his family. Inspired by this effort, Daimer made the decision to become a coffee farmer at the age of 12, when his father taught him how to plant his first 80 coffee trees, Variety .
From that moment on, coffee became his life's work. After finishing his studies, with his father's support, Daimer began to expand his cultivation and professionalize his production.
Variety
TheCaturra Variety is one of the first varieties cultivated in Colombia and, to this day, remains a pillar of the country's coffee industry. Born as a natural mutation of Bourbon, it adapted perfectly to the Colombian mountains and marked the development of quality coffee due to its balance and clarity in the cup.
In this lot, the Variety expresses itself with notes of orange blossom, black tea, and bergamot, a citrusy grapefruit acidity, an elegant body, and a refreshing finish, reflecting the purity and relevance of a Variety that never goes out of style.
About 12 years ago, information about high-quality coffees and their higher market value began to spread throughout his region. This was a turning point: Daimer was motivated to research, learn, and perfect his processes.
Today, the entire Farm Quebradas Farm is dedicated to the production of specialty coffees, focused on quality and sensory expression.
Process:
- Manual harvesting of ripe cherries of theCaturra Variety
- Selection by batches
- Oxidation in hopper for 12 hours
- Pulping and blending with freshly harvested coffee
- Aerobic dry fermentation for 36 hours, with constant movement of the coffee to prevent excessive temperature increases.
- Washed
- Drying under a canopy for 15 days
- Packaging in bags and sacks
- Rest and stabilization for 15 days before commercialization
