Colombia Agua Linda (Roaster's Special)
Variety:Ā Colombia & Castillo
Elevation:Ā 1,850 meters above sea level
Type of Soil: Volcanic soilĀ
Processing:Ā Fully washed.Ā
Roast profile:Ā Medium Roast
Tasting notes:Ā Chocolate Praline, Plum, Nectarine
Acidity: Crisp
Body:Ā Medium
Tasting Experience
Feel like a kid at the candy store holding a chocolate coated plum. A sweet aroma emerges before the crust is broken, complimenting the nutty and sweet which pourover brewers will love
For espresso drinkers, dial up the brewing temperature and try it black & iced! Milk-based espresso drinkers will savourĀ whiffs of plum & nectarine between ships.
2 Day Fermentation
Coffee cherries are hand-picked and sent to the highest part of the road and sent to the wet mill for processing.Ā Each fermentation lot has 2 different days of picking. Coffee picked on Day 2 is added to Day 1 after 24 hours fermentation, and the mixture is left to ferment in the tanks for a further 24 hours. In this 2 step fermentation, the second batch raises the PH level of the fermentation tank, allowing longer fermentation times without the acetic acid produced by bacteria at a lower PH level.
After being fully washed, the coffee is dried in silos (towers to dry food), and warm air from Cauca River Valley is circulated throughout the coffee to provideĀ even driving
Farm Information
One of 5 sister farms which form the Santa Barbara Estate, Agua Linda is located at the highest elevation surrounded by creeks and production is separated from the other farms, though they share the same wet mill. A family business that started in the 20th century, Pedro the father startedĀ acquiringĀ Santa Barbara land for the microclimates at high altitudes with outstanding volcanic soil. Pedro the son has also joined the family business and experiments with coffee processing.
The farm employees 60 full-time workers, and has a new dormitory for the 1200 seasonal pickers who work during the main harvest, interestingly made up of farmers from around the Estate who pick coffee to supplement their income. The farm has been around for so long that the main hall is 150 years old, and they keep their employees happy by assisting in education andĀ accomodation.
Packaging
Premium White Matte Block Bottom Pouches with One-way valve & Easy-Tear Resealable Zipper. Heat Sealed for extended freshness of your Freshly roasted coffee beans.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Colombia Agua Linda (Roaster's Special)
Colombia Agua Linda (Roaster's Special)
Variety:Ā Colombia & Castillo
Elevation:Ā 1,850 meters above sea level
Type of Soil: Volcanic soilĀ
Processing:Ā Fully washed.Ā
Roast profile:Ā Medium Roast
Tasting notes:Ā Chocolate Praline, Plum, Nectarine
Acidity: Crisp
Body:Ā Medium
Tasting Experience
Feel like a kid at the candy store holding a chocolate coated plum. A sweet aroma emerges before the crust is broken, complimenting the nutty and sweet which pourover brewers will love
For espresso drinkers, dial up the brewing temperature and try it black & iced! Milk-based espresso drinkers will savourĀ whiffs of plum & nectarine between ships.
2 Day Fermentation
Coffee cherries are hand-picked and sent to the highest part of the road and sent to the wet mill for processing.Ā Each fermentation lot has 2 different days of picking. Coffee picked on Day 2 is added to Day 1 after 24 hours fermentation, and the mixture is left to ferment in the tanks for a further 24 hours. In this 2 step fermentation, the second batch raises the PH level of the fermentation tank, allowing longer fermentation times without the acetic acid produced by bacteria at a lower PH level.
After being fully washed, the coffee is dried in silos (towers to dry food), and warm air from Cauca River Valley is circulated throughout the coffee to provideĀ even driving
Farm Information
One of 5 sister farms which form the Santa Barbara Estate, Agua Linda is located at the highest elevation surrounded by creeks and production is separated from the other farms, though they share the same wet mill. A family business that started in the 20th century, Pedro the father startedĀ acquiringĀ Santa Barbara land for the microclimates at high altitudes with outstanding volcanic soil. Pedro the son has also joined the family business and experiments with coffee processing.
The farm employees 60 full-time workers, and has a new dormitory for the 1200 seasonal pickers who work during the main harvest, interestingly made up of farmers from around the Estate who pick coffee to supplement their income. The farm has been around for so long that the main hall is 150 years old, and they keep their employees happy by assisting in education andĀ accomodation.
Packaging
Premium White Matte Block Bottom Pouches with One-way valve & Easy-Tear Resealable Zipper. Heat Sealed for extended freshness of your Freshly roasted coffee beans.
Original: $10.97
-70%$10.97
$3.29Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Variety:Ā Colombia & Castillo
Elevation:Ā 1,850 meters above sea level
Type of Soil: Volcanic soilĀ
Processing:Ā Fully washed.Ā
Roast profile:Ā Medium Roast
Tasting notes:Ā Chocolate Praline, Plum, Nectarine
Acidity: Crisp
Body:Ā Medium
Tasting Experience
Feel like a kid at the candy store holding a chocolate coated plum. A sweet aroma emerges before the crust is broken, complimenting the nutty and sweet which pourover brewers will love
For espresso drinkers, dial up the brewing temperature and try it black & iced! Milk-based espresso drinkers will savourĀ whiffs of plum & nectarine between ships.
2 Day Fermentation
Coffee cherries are hand-picked and sent to the highest part of the road and sent to the wet mill for processing.Ā Each fermentation lot has 2 different days of picking. Coffee picked on Day 2 is added to Day 1 after 24 hours fermentation, and the mixture is left to ferment in the tanks for a further 24 hours. In this 2 step fermentation, the second batch raises the PH level of the fermentation tank, allowing longer fermentation times without the acetic acid produced by bacteria at a lower PH level.
After being fully washed, the coffee is dried in silos (towers to dry food), and warm air from Cauca River Valley is circulated throughout the coffee to provideĀ even driving
Farm Information
One of 5 sister farms which form the Santa Barbara Estate, Agua Linda is located at the highest elevation surrounded by creeks and production is separated from the other farms, though they share the same wet mill. A family business that started in the 20th century, Pedro the father startedĀ acquiringĀ Santa Barbara land for the microclimates at high altitudes with outstanding volcanic soil. Pedro the son has also joined the family business and experiments with coffee processing.
The farm employees 60 full-time workers, and has a new dormitory for the 1200 seasonal pickers who work during the main harvest, interestingly made up of farmers from around the Estate who pick coffee to supplement their income. The farm has been around for so long that the main hall is 150 years old, and they keep their employees happy by assisting in education andĀ accomodation.
Packaging
Premium White Matte Block Bottom Pouches with One-way valve & Easy-Tear Resealable Zipper. Heat Sealed for extended freshness of your Freshly roasted coffee beans.
