NONNA EMMA - Blend
Bourbon, Catimor, Caturra, Mundo Novo, Pache
Sep - Nov 2020
Cooperativa Agraria Frontera San Ignacio
1,450 - 1,850 Masl
Chocolate, Mango, Blackberry, Candyfloss
Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank, whereas with concrete, heat would be absorbed and stored more easily in the sides, creating differences throughout the batch and inconsistencies in the final cup.
For the red honey the tanks are used for removing floaters from the ripe cherry, with pulped beans then undergoing a dry fermentation in silos for 12-18 hours. Beans are then moved to a mesh tray in a poly tunnel where they will remain for between 18 and 24 days until dry.