PHILOCOFFEA 215 COLOMBIA Carambolo Washed

This coffee is produced by collecting cherries from farms in the Brussels and Acevedo regions of Huila, Nestor from the Eldivieso farm and Joan from the Las Flores farm At the forefront of processing. They apply their fermentation expertise gained from micro-batch production to enhance a typical washed blend of Castillo and Colombian varieties. Initially, the cherries are exposed to oxygen to increase their sugar content, then undergo a long anaerobic fermentation in water to extract more fruity aromas. They are then stirred in hot water at about 50°C and then immersed in cold water at about 20°C to stop microbial fermentation and thereby preserve the intended flavor profile. This coffee has a unique taste that is different from the traditional washed process and belongs to the regional HCS (High Cup Score) series.

The green beans have a refreshing, sweet aroma reminiscent of green apples, hinting at delicious coffee (the aroma hints at premium coffee beans, making the price quite surprising...). We finished the roast with a light roast. Due to the higher moisture content, around 11%, we increase the initial roasting temperature to ensure adequate roasting from the start. The fermentation process further enhances the smooth, velvety texture of the coffee.

The name "Calamboro" refers to star fruit in Spanish (an evergreen tree of the sorrel family that grows in tropical areas and has a star-shaped cross section). As the name suggests, this coffee gives a tropical, juicy impression. You can enjoy fruity aromas reminiscent of pineapple and raspberry, as well as a rich honey-like sweetness. Additionally, it has a unique milky impression similar to melted butter.

Although it is a mixture of common varieties, the experience and knowledge of the producer creates a cup with a distinctive character. You'll be pleasantly surprised by the flavors their expertise brings to the table.