Choc Berry Biscuit - Colombia

Country: Colombia
Region: Pitalito, Huilla
Elevation: 1400-1600 masl
Process: Anoxic Washed
Coffee Variety: Tabi

Tastes like: cocoa, macadamia, blueberry jam

Jhon Esmith Orando is a young producer from Pitalito managing two of his family farms in Bruselas and Palestina. This particular lot comes from their farm in Bruselas, where the Tabi varietal in particular is cultivated.  

John recently started working with Raw Material, transporting his cherries from Bruselas and Palestina, to Raw Material's washing station in Villa Maria, based in Jamaica (Colombia.. :) ) where the RM team works closely with producers to improve processing of lots to maximise the quality they can achieve. 

This tasty wee fella, went through a rather unique, double fermentation, called 'la camionetta anoxic fermateation'. Camioneta means truck/SUV in spanish, and is added to the name as these cherries are sealed in bags before undergoing a 72 hour car ride, from Bruselas, to Villa Maria. Before being washed and fermented for a further 48 hours, using Raw Materials, anoxic, waterpillow technique.

After this epic journey, the coffee is then dried on raised beds until it reaches 20 - 25% humidity before being finished in a parchment powered deep bed mechanical dryer at 40 degrees celsius.

The result is a super complex coffee, full of jammy berry notes, with smooth undertones of cocoa and a subtle fermenty funkiness. We reckon its a super tasty, crowd pleasing yet funky coffee.