Colombia, El Cozo
| Producer |
Jose Vicente Ordonez Ortiz |
| Farm/Mill |
El Cozo |
| Cultivar |
Castillo |
| Process |
Double Fermentation Washed |
| Location |
Alban, Narino |
| Altitude | 2000 masl |
| Harvest |
January 2025 |
Expect notes of Floral, Raspberry, Panela.
El Cozo, a small 2-hectare farm in the town of Albán, is expertly tended by José Vicente Ordoñez Ortiz. This area is blessed with a consistently mild and stable climate, partly due to the farm's high altitude of over 2000 masl. The average temperature hovers around 18°C, creating an optimal environment for the slow maturation of coffee cherries. This extended development period is a critical factor, allowing the coffee beans to absorb a greater concentration of nutrients from the soil. Consequently, the beans develop a more complex, nuanced, and profound flavour profile.
José selectively picks only perfectly ripe cherries, ensuring optimal sugar content and flavour potential, followed by a water flotation phase to further remove underripe cherries. Following this initial sorting, the cherries undergo a primary fermentation stage, remaining in their cherry form for 24 hours. This initial anaerobic fermentation within the cherry contributes to the development of unique aromatic compounds. Subsequently, the coffee cherries are carefully depulped, separating the beans from the fruit. The beans, still encased in their mucilage, are then subjected to a secondary, extended fermentation period of 80 hours under water. This prolonged submerged fermentation allows for a controlled breakdown of the mucilage, further intensifying the flavours and contributing to the coffee's signature complexity. After the fermentation stages are complete, the coffee undergoes a thorough double washing process to remove any residual mucilage and ensure cleanliness.
| Producer |
Jose Vicente Ordonez Ortiz |
| Farm/Mill |
El Cozo |
| Cultivar |
Castillo |
| Process |
Double Fermentation Washed |
| Location |
Alban, Narino |
| Altitude | 2000 masl |
| Harvest |
January 2025 |
Expect notes of Floral, Raspberry, Panela.
El Cozo, a small 2-hectare farm in the town of Albán, is expertly tended by José Vicente Ordoñez Ortiz. This area is blessed with a consistently mild and stable climate, partly due to the farm's high altitude of over 2000 masl. The average temperature hovers around 18°C, creating an optimal environment for the slow maturation of coffee cherries. This extended development period is a critical factor, allowing the coffee beans to absorb a greater concentration of nutrients from the soil. Consequently, the beans develop a more complex, nuanced, and profound flavour profile.
José selectively picks only perfectly ripe cherries, ensuring optimal sugar content and flavour potential, followed by a water flotation phase to further remove underripe cherries. Following this initial sorting, the cherries undergo a primary fermentation stage, remaining in their cherry form for 24 hours. This initial anaerobic fermentation within the cherry contributes to the development of unique aromatic compounds. Subsequently, the coffee cherries are carefully depulped, separating the beans from the fruit. The beans, still encased in their mucilage, are then subjected to a secondary, extended fermentation period of 80 hours under water. This prolonged submerged fermentation allows for a controlled breakdown of the mucilage, further intensifying the flavours and contributing to the coffee's signature complexity. After the fermentation stages are complete, the coffee undergoes a thorough double washing process to remove any residual mucilage and ensure cleanliness.
Original: $25.47
-65%$25.47
$8.91Description
| Producer |
Jose Vicente Ordonez Ortiz |
| Farm/Mill |
El Cozo |
| Cultivar |
Castillo |
| Process |
Double Fermentation Washed |
| Location |
Alban, Narino |
| Altitude | 2000 masl |
| Harvest |
January 2025 |
Expect notes of Floral, Raspberry, Panela.
El Cozo, a small 2-hectare farm in the town of Albán, is expertly tended by José Vicente Ordoñez Ortiz. This area is blessed with a consistently mild and stable climate, partly due to the farm's high altitude of over 2000 masl. The average temperature hovers around 18°C, creating an optimal environment for the slow maturation of coffee cherries. This extended development period is a critical factor, allowing the coffee beans to absorb a greater concentration of nutrients from the soil. Consequently, the beans develop a more complex, nuanced, and profound flavour profile.
José selectively picks only perfectly ripe cherries, ensuring optimal sugar content and flavour potential, followed by a water flotation phase to further remove underripe cherries. Following this initial sorting, the cherries undergo a primary fermentation stage, remaining in their cherry form for 24 hours. This initial anaerobic fermentation within the cherry contributes to the development of unique aromatic compounds. Subsequently, the coffee cherries are carefully depulped, separating the beans from the fruit. The beans, still encased in their mucilage, are then subjected to a secondary, extended fermentation period of 80 hours under water. This prolonged submerged fermentation allows for a controlled breakdown of the mucilage, further intensifying the flavours and contributing to the coffee's signature complexity. After the fermentation stages are complete, the coffee undergoes a thorough double washing process to remove any residual mucilage and ensure cleanliness.
