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EL MANANTIAL. KOLUMBIEN.


Regular price €9,50
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EL MANANTIAL. KOLUMBIEN.
EL MANANTIAL. KOLUMBIEN.
EL MANANTIAL. KOLUMBIEN.
EL MANANTIAL. KOLUMBIEN.
EL MANANTIAL. KOLUMBIEN.
EL MANANTIAL. KOLUMBIEN.

EL MANANTIAL. KOLUMBIEN. HUILA. PITALITO.

ESPRESSO Siebträger / Schraubkanne / Vollautomat / Aeropress

Wir schmecken:
MANDEL.
KUVERTÜRE.
WEICHSEL.

We taste: ALMONDS. COUVERTURE. MORELLO CHERRIES.

Ein Medium-Espresso: nicht zu dunkel und nicht zu hell geröstet. El Mantial zeigt das beste aus beiden Welten. Schokolade und Nuss mit angenehmen Fruchtnoten. Der balancierte Espresso eignet sich auch ganz hervorragend für einen runden, süßen Cappuccino.

Aufbereitung / processing : washed
Varietät / variety : Caturra. Castillo. Pink Bourbon
Anbauhöhe / height : 1700m

FOB: $ 2,56/lb
Händler / Importer: The Coffee Quest, NL

 

THE COFFEE QUEST'S STORY

 

Yague Jaramillo lives and works at Finca El Manantial, in the southern region of Huila, Colombia. For Yague, cultivating the land is always gratifying, especially the incredible nuances a coffee plant can offer.

At Finca El Manantial ten temporary employees work during the main harvest season (cosecha) and only two work during the small one (mitaca). Yague’s family is also very much involved with the crop and running the farm.

The total area of Finca El Manantial is two hectares, where you can find three different varieties; Caturra (with 4.000 trees), Castillo (3.000 trees), and Pink Bourbon (1.000 trees). Despite the small plot, this farm has 30 years of history.

His main process is the following; dry fermentation in cherry for 12 hours, followed by for 36 hours fermentation in the tank. Afterwards, he leaves the washed beans drying from 18 to 20 days. For the drying process, he also uses a traditional method, the so-called marquesinas (mini greenhouse). The coffee is left to rest 5 – 8 days after the drying.

Yague Jaramillo never took part in our training programs in Pitalito stations, but he showed us great enthusiasm and interest in doing so. He is willing to improve his techniques, especially on fermentation. The stations in Colombia, indeed, are crucial to getting in touch with more and more potential producers like Yague. We got to know him thanks to Campo Elias, a significant element in the complex network of our beloved farmers.

 


 


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