La Cinta - 10 oz
Orders are roasted on Friday and shipped on Saturday.
Tasting Notes: kiwi, chamomile, nutmeg, cinnamon
Variety: Caturra, Tabi
Process: Double-fermented, washed
Producer: Nolberto Olaya
Origin: Tolima, Colombia
Producer Nolberto Olaya brings us this unique field blend of Tabi and Caturra varietals. This coffee was produced at his farm, La Cinta, which sits approximately 1700 meters above sea level in Tolima, Colombia.
One thing we love about Nolberto is his dedication to sustainable agriculture. He mixes calcium-rich ashes, mulch, and earthworms, as well as compost from coffee pulp and cane sugar molasses and uses that mixture to fertilize his coffee trees.
Cherries are picked ripe and sorted in floating tanks. Whole cherries are fermented in plastic tanks for 24 hours of aerobic fermentation. The fruit is then pulped and placed back into the tanks and sealed for 100 hours of anaerobic fermentation. During this stage, the tanks are opened after three days to manually release the CO2 that has built up during fermentation. Seeds are washed and moved to the greenhouse and dried for 20–25 days.
Orders are roasted on Friday and shipped on Saturday.
Tasting Notes: kiwi, chamomile, nutmeg, cinnamon
Variety: Caturra, Tabi
Process: Double-fermented, washed
Producer: Nolberto Olaya
Origin: Tolima, Colombia
Producer Nolberto Olaya brings us this unique field blend of Tabi and Caturra varietals. This coffee was produced at his farm, La Cinta, which sits approximately 1700 meters above sea level in Tolima, Colombia.
One thing we love about Nolberto is his dedication to sustainable agriculture. He mixes calcium-rich ashes, mulch, and earthworms, as well as compost from coffee pulp and cane sugar molasses and uses that mixture to fertilize his coffee trees.
Cherries are picked ripe and sorted in floating tanks. Whole cherries are fermented in plastic tanks for 24 hours of aerobic fermentation. The fruit is then pulped and placed back into the tanks and sealed for 100 hours of anaerobic fermentation. During this stage, the tanks are opened after three days to manually release the CO2 that has built up during fermentation. Seeds are washed and moved to the greenhouse and dried for 20–25 days.
Orders are roasted on Friday and shipped on Saturday.
Tasting Notes: kiwi, chamomile, nutmeg, cinnamon
Variety: Caturra, Tabi
Process: Double-fermented, washed
Producer: Nolberto Olaya
Origin: Tolima, Colombia
Producer Nolberto Olaya brings us this unique field blend of Tabi and Caturra varietals. This coffee was produced at his farm, La Cinta, which sits approximately 1700 meters above sea level in Tolima, Colombia.
One thing we love about Nolberto is his dedication to sustainable agriculture. He mixes calcium-rich ashes, mulch, and earthworms, as well as compost from coffee pulp and cane sugar molasses and uses that mixture to fertilize his coffee trees.
Cherries are picked ripe and sorted in floating tanks. Whole cherries are fermented in plastic tanks for 24 hours of aerobic fermentation. The fruit is then pulped and placed back into the tanks and sealed for 100 hours of anaerobic fermentation. During this stage, the tanks are opened after three days to manually release the CO2 that has built up during fermentation. Seeds are washed and moved to the greenhouse and dried for 20–25 days.