Coffee Beans Espresso Roast (espresso Ground)

"timely one" single origin

• origin: la plata municipality, huila department, colombia
• variety: caturra, colombia, castillo
• processing: described by the producers as washed. This coffee was fermented for 18-24 hours in open-air tanks, then dried on raised beds for 10 to 20 days
• tasting notes: clean and balanced, with chocolatey undertones
• story: coffee growers in la plata are small to medium scale, with farms ranging from 2 to 5 hectares. Coffee is the main economic activity in the area and the primary source of employment, and some farms have other smaller crops like sugar cane, avocado, and plantain. This lot was processed at each individual contributing farmer's wet mill; first, the cherries are pulped without the use of water, then they are left to ferment in open-air tanks for a minimum of 18 hours. Drying then occurs on covered raised beds or on undercover patios for around 10 to 20 days, depending on each farm's infrastructure.