Dark Arts Coffee - CAUGHT IN A DAZE - Columbia - 250g Wholebean

Columbia, Valle De Cauca

Varietal: Castillo, Pink Bourbon

Process: Natural

Altitude: 1,700-2,000 masl

Pineapple, caramel, strawberry, chocolate. 

This coffee comes from the Pinchinde mill owned by The Inmaculada Fellows Group. Inmaculada Fellows source cherry from the surrounding farms, looking for the highest quality they can (and paying the premiums for it) before processing at their state of the art mill. From there the cherry is sorted removing under-ripes and debris before a 6 day fermentation.pH and Brix measurements are taken to optimise the process. Once the pH hits 4.35 and the Brix hits 8 the coffee is transferred to a drying house. Here box driers se a vacuum system to dry the cherry. Pulling air from a controlled environment and armed with temperature and humidity controllers these boxes called 'oreadors' ensure even and stable drying. This storage works in two sections, first of all the coffee is left in the boxes for 48 hours, drawing out moisture until the coffee looses its stickiness, it is prone to when it first arrives. After this stage the coffee has to be turned stirred 3 times a day, every day for two weeks before being vacuum packed and send to consuming countries.