Region: Elias, South Huila
Altitude: 1,750 M.A.S.L
Process: Honey - infused fermentation
Recommended For Filter or Espresso? We think this coffee tastes best as Filter
In The Cup Expect:
Unique, Tangerine and Alpine Strawberry
FLOCKWORK ORANGE - GRAB IT BEFORE IT'S GONE!!!
Our most experimental, unique, and funky coffee yet!
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Some Geek Notes:
Jesús Barrera and Ruth Pascuas are small farmers in the Elias region of South Huila. They have 6.5 and 7ha farms respectively, growing at altitudes of 1,720 to 1,750 masl. In recent years these growers have worked hard to improve their fermentation and drying processes, to increase cup quality and consistency, and therefore gain higher prices for their produce.
This coffee is processed using a combination of anaerobic fermentation and the honey method. First this coffee is put in a 72-hour anaerobic fermentation in plastic tanks where CO2 (to drive out the oxygen), wine yeast and fresh orange are added. The cherries are then de-pulped without washing and put in African beds keeping the temperature below 35°C until they reach the ideal humidity level. Some of the fruit remains on the bean. The remaining golden, sticky mucilage is reminiscent of honey, which is where the process gets its name.
One benefit to producers is that honey process uses less water. Allowing the fruit to dry on the bean means that it can be physically removed during milling rather than being washed off as is typical of washed coffees.
Elias is a small town in the south of the department of Huila. The region is known for its altitude and fertile soils.
This contributes to higher levels of soluble solids in the bean. Huila department is located in the South-West of Colombia, spanned by the Andes mountains. Landmarks include the San Agustin Archaeological Park and the Nevada del Huila volcano.