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Description

Arbegona Natural SidamaArbegona, both the name of the highland area where this coffee was grown and the washing station at which it was processed, is situated at an extraordinarily high altitude of 2200masl. 391 farmers, with an average farm size of 3 5 hectares, contributed cherries to this lot. Cherries are brought to the Arbegona washing station to undergo natural processing. They're floated, sorted by density and quality, transferred to mesh covered African beds and

Xiomara del Carmen Marín Gradiz's farm

to ensure that only the ripest cherries are harvested

Led by Diego Bermudez

using the Enigma dryer

Within hours of being picked

humid microclimate

the beans are not moved

nuanced Colombian coffee with notes developed through precision in its unique fermentation and drying method

stored at 18% moisture for 60hrs

With the help of his brothers

and dried on patios for 5-7 days with frequent turning

the drying phase happens over 18-24 days in parabolic dryers until the moisture of the coffee reaches 11%