Notes: Tangerine, Lavender, Orange Cream, Honey, Cinnamon
Variety: Castillo and Caturra
Altitude: 1,750 m
Size: 8 ounces
Julio Madrid and his farm administrator 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 help emphasize different notes inherent in the bean’s molecular structure, but also give remarkably potent profiles almost unseen in our years of cupping coffees.
The last in our Culturing series is an outstanding full-bodied coffee bursting with juicy notes of tangerine, honey and orange cream and a marked floral note in both flavor and aroma, with a hint of cinnamon.