Burbujas - Colombia
We may earn a commission when you purchase through our links.
About this coffee
Tasting notes: Plum sweetness, red apple acidity & blackberry jam. Full bodied.
After the producers deliver their cherries to the mill, they are sorted to remove any under or overripe cherries. Next, they are fermented aerobically with yeast for 12 hours. Afterwards, the cherries are pulped with a new precise machine to remove the external fruit, leaving 20% of the mucilage on the bean. The coffee is fermented once more anaerobically with coffee mossto for 50 hours. Mossto is the liquid that comes from the coffee cherry. Once complete, the coffee is then dried via mechanical dryer for 34 hours.
As producers begin to work with the Aguablanca mill, there is an improvement of supply chain connection, providing producers with increased access to international markets and higher incomes. This, in turn, directly improves living conditions, creating a bright future for these communities. Located in the heart of the Colombian Andes, in the Valle de Laboyos, epicentre of the coffee production in Colombia, the Aguablanca mill is an efficient and perfectly located mill for many producers.
