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Rodrigo Morales is 39 years old and has grown coffee for over 14 years. He lived on the farm, El Naranjal for 2 years before buying the land next to his mother’s farm. The farm sits at an altitude of 1550 meters above sea level and has an area of about 1.2 hectares planted with 7500 trees of Castillo variety. Rodrigo lives on the farm with his wife and three kids. He tells us everyone in the family takes part in the agricultural maintenance, but mainly his wife and eldest son of 18. He is proud to work alongside his family, using methods that have passed on for many generations. This kind of Lactic fermentation is classified as ‘Anaerobic’ as oxygen has minimal interaction with the cherry. Once the cherries arrive at the mill, they are hand sorted and placed in sealed tanks. With no oxygen involved, bacteria feed on carbohydrates present in the mucilage favoring a higher concentration of Lactic Acid, creating a unique profile of the resulting cup. Upon cupping we experienced beautiful stewed apricots and peaches, mandarin citrus, a caramel toffee medium body with a finish of plums.
Process: Lactic Fermentation
Edition: Neighbours & Crops
Region: Cundinamarca, Colombia
Farmer: Rodrigo Morales
Processing: Lactic Fermentation
Cupping Score: 87
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Espresso Ground, Filter Ground, Filter Roast, Whole Bean
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