COLOMBIA - NORBEY QUIMBAYO (WASHED ANAEROBIC)

This coffee was grown by Norbey Quimbayo at the farm La Esmeralda. His farm has idyllic growing conditions with high altitude and volcanic soil. Coffee cherries were carefully hand-picked and sorted ensuring only the ripest cherries were selected. They are then fermented for 40 hours in an anaerobic environment where the absence of oxygen encourages fermentation. Cherries are then pulped and washed before being sundried until ideal moisture content is reached. This provides Norbey Quimbayo’s coffee with a juicy and complex mouthfeel with notes of mandarin, cacao and maple syrup.

REGION: ACEVEDO, HUILA
ALTITUDE: 1,800 - 1,850 MASL
PROCESSING: WASHED ANAEROBIC
VARIETAL: TABI
FARM OWNER: NORBEY QUIMBAYO
TASTES LIKE: MANDARIN, CACAO, MAPLE SYRUP