Americas Origin Roast
(Formerly F-Series)
Current Crop: Finca La Cordillera
Quick Facts
Bio
Quick Facts
Producing Family: Montoya Family
Origin: Colombia.
Subregion: Southwestern Antioquia – Amagá Town.
Elevation: 1600 – 1.800 Meters
Variety: Arabica Castillo
Aroma: Sweet, Floral, vanilla-like
Q Grader Cupping Notes: Sweet, Chocolate, floral, citric apple.
Cupping score: 85.
Harvesting method: Selective harvesting, which is the picking of only ripe coffee fruit by hand.
Processing Method: Fully Washed.
Fermentation time: 18 hours.
Capacity of production: 24,000 lbs/year.
Harvest Season: Beginning of November through February.
Origin: Colombia.
Subregion: Southwestern Antioquia – Amagá Town.
Elevation: 1600 – 1.800 Meters
Variety: Arabica Castillo
Aroma: Sweet, Floral, vanilla-like
Q Grader Cupping Notes: Sweet, Chocolate, floral, citric apple.
Cupping score: 85.
Harvesting method: Selective harvesting, which is the picking of only ripe coffee fruit by hand.
Processing Method: Fully Washed.
Fermentation time: 18 hours.
Capacity of production: 24,000 lbs/year.
Harvest Season: Beginning of November through February.
Bio
The exceptional coffee produced at Finca La Cordillera is known for its sweet, floral and vanilla-like aroma, followed by sweet, citric, floral and chocolate notes that combined with a clean cup and medium body provide a unique cup of coffee. José Fernando ensures his coffee is picked at the right point of ripeness avoiding any immature cherries on the pot. He is also very careful regard-ing the fermentation process allowing his coffee a fermentation of 48 hours max. After this, the beans are washed with clean mountain water and then dried. The detail-oriented process along with the rich soil and proper fertilizing procedures make of this a Specialty- Single Origin Coffee worth of international recognition.
