Little Wolf Colombia Sebastian Ramirez Whole Bean
8oz / 226g Whole Bean
Notes: Blackberry, Grape Soda, Candy-like
Region: Quindio
Producer: Sebastian Ramirez, El Placer
Varietal: Caturra
Process: Honey Thermal Shock Carbonic Maceration Blackberry Co-Ferment
Elevation: 1744 m
From Unblended:
"How this coffee was produced
This is a honey termal-shock process, fermented in cherry, after depulped hot water is added and then fermented again with blackberry and fruit glucose.
Harvesting
Coffee is hand-picked and sorted, where 95% are fully ripe
Processing and Fermentation
Anaerobic fermentation in 200-liter containers for 120 hours at a constant temperature of 18°C. After depulping, a thermal shock is applied with water at 40°C, followed by 72 hours of anaerobic fermentation with CO2 injection and blackberries.
Drying
Dried in open patios at a controled temperatured of 40 degrees celcisus, with a 2-phase drying in shade lasting around 5 days."
