A.M.O.C. – Colombia, Calarca, Wush Wush, Anaerobic Natural - pineapple sangria, lime (Filter)

Origin: Calarcá, Quindío, Colombia
Farmer: Sebastian Ramirez – El Placer
Variety: Wush Wush
Processing: 280h cooled-down Natural Anaerobic
Altitude: 1650-2000 MASL
Profile: Pineapple sangria & lime

PROCESS

Step 1: Cherries are meticulously handpicked and sorted, with an emphasis on achieving a ratio of 95% ripe and 5% semi-ripe cherries.

Step 2: The cherries undergo an anaerobic process within 200-liter tanks, lasting 280 hours at a constant temperature of 18°C. During this process, CO2 is injected, and 5 liters of coffee must (juice or extract produced during the oxidation/fermentation processes) from a previous maceration of coffee cherries are added.

Step 3: The first drying phase occurs in marquesinas at a controlled temperature of 40°C and 25% relative humidity for approximately 20 days.

Step 4: The second drying phase unfolds in marquesinas with shading tarps for around 5 days, resulting in a slower and more controlled drying process.

Step 5: The beans are packed in GrainPro bags and left to stabilize for 15 days, ensuring the quality and flavor profile of the coffee.