The coffee comes from Potosi farm in Cauca Valley, Colombia. It’s undergone processing that Café Granja refers to as ”Natural X.O” processing – though it has nothing to do with cognac!
Only the perfectly matured cherries are picked and put straight into temperature controlled fermentation tanks for 48 hours. In order to prevent boozy notes from forming, the temperature was kept under 25 degrees Celsius throughout the whole process.
After fermentation, the coffee is left hours in the silo and then is moved to solar drying for 15 days. In addition to that, the parchment is stored for minimum of 3 months prior to shipping to make sure the quality has stabilized before roasting.
For us, the Natural X.O process has been in the list to feature in Rare since the day one and we’re so excited to finally offer it to you! If you want to learn more about this processing, make sure to check out Lex Wenneker’s WBC 2018 routine on YouTube!
Expect this coffee to be sticky like syrup with intense notes of tropical fruits and clean, lingering aftertaste.
Farmer: Rigoberto Herrera
Location: Valle De Cauca, Colombia
Altitude: 1.800 masl
Cultivar: San Juan
Process: Natural X.O