Notes: Cardamom, Nutmeg, Jasmine, Oak, Sugar Cane
Variety: Castillo and Caturra
Altitude: 1,750 m
Size: 8 ounces
Julio Madrid and his farm administrador Andrés Quiceno have developed a system of fermentation and microbiotic cultures for their coffees that are cutting edge in the coffee world. Borrowing from the beer industry, Madrid and Quiceno have concocted special recipes they call "Culturing" that promote certain microbiotic cultures to thrive during the coffee's post-harvest and pre-drying fermentation process. This not only helps emphasize different notes inherent in the bean's molecular structure, but also give remarkably potent profiles almost unseen in our years of cupping coffee.
The second in our series of Culturing coffees is high in spice notes such as cardamom and nutmeg, with an oak woodiness, a sugar cane sweetness and a jasmine essence in fragrance.