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Colombia - Luz Helena - 200hrs Anaerobic Fermentation

RM40.00 MYR

"Upon grounding, the incense imparts the aroma of maraschino cherries, black berry and wine-soaked plum. At First sip sweet flavour of black berries, cherry wine and a sweet tangy flavour of fruit vinegar. Then it transition into the aroma of Lapsang Souchong tea with a dark chocolate ending. The coffee has strong and deep flavour."

While we eagerly anticipate the arrival of this year's Fresas lot, we're excited to introduce a special coffee from Colombia that stood out during our cupping session. This lot also hails from the same farm as the Fresas Lot, Jardines El Eden.

This particular Castillo variety is grown at an elevation of 1900 meters above sea level on Finca Jardines del Eden in Quindio, Colombia. Quindio, nestled within the Andes Mountains, is a picturesque region known for its coffee production, forming the backbone of its economy.

Luz Helena Salazar, the matriarch of the Arcila Family, boasts over three decades of experience in coffee cultivation and is a staunch advocate for Colombian-grown coffee. In addition to her coffee farming endeavors, she manages farms that produce other commodities such as avocados and oranges.

This single estate coffee undergoes a meticulous 200-hour anaerobic fermentation process. During the harvest, a rigorous selection process ensures that only ripe cherries are picked. These selected cherries are then placed inside a sealed tank and fermented for nearly 9 days, precisely 200 hours. The fermentation temperature is carefully controlled at a constant 20°C throughout this period to prevent over-fermentation, which could affect the flavor profile. After the 9-day fermentation, the cherries are transferred to raised beds and dried until they reach the ideal moisture level of 11% before hulling. Following hulling, the coffee is meticulously sorted based on size using a sieve and undergoes mechanical sorting to remove any over-fermented beans.

Variety : Castillo
Altitude : 1900 masl
Process : 200 Hrs Anaerobic Fermentation
Origin : Armenia, Quindio.

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