PALO NEGRO - COLOMBIA
Variety: Yellow Catarrh
Processing: Natural Anaerobic
Altitude: 1750 - 1850 m
Cup: Grape jelly, Clove, Dark chocolate
Cherries have been fermented for 24 hours open non-submerged and then closed non-submerged for 192 hours. Mechanically dried for an optimum humidity level of 11.0%. This batch was processed by Giovanit Gutiérrez, a sixth-generation grower who, at 19 years old, is studying coffee production. The Palonegro Wet Mill, where this batch went through its paces, was formed by a farming trio to generate higher volumes with homogenous cup profiles. The mill now caters to 12 producers in the area.