Colombia Nectario Zuniga | carbonic maceration

18,00 

This lot was processed by Nectario Zuniga on his farm El Oasis. Coffee went through a 24-hour aerobic fermentation followed by 50 hours of carbonic maceration process by adding CO2 to the cherries in an anaerobic environment at a temperature below 22°C. Lastly, the cherries were dried on raised beds until the optimal moisture content was reached.

Super funky and complex notes of tropical fruit, with raspberry limonade and red plum.

SCA: 88

Colombia Nectario Zuñiga Typica x Carbonic Maceration.
Crop year 2022.

Super funky and complex notes of tropical fruit, with raspberry limonade and red plum.

We have found this coffee during one of our regular cuppings. We have bought almost whole lot.

The carbonic maceration process is inspired by the wine industry. It was first brought to the coffee industry in 2015 by Sasa Sestic during his winning World Barista performance in Seattle, USA.

This lot was processed through a 24-hour aerobic fermentation followed by 50 hours of carbonic maceration process by adding CO2 to the cherries in an anaerobic environment at a temperature below 22°C. Lastly, the cherries were dried on raised beds until the optimal moisture content was reached.

This microlot is 100% Typica. Typica is one of the oldest variety from Yemen and was cultivated in Colombia since late 18th century.

  • Producer: Nectario Zuniga
  • Farm: El Oasis
  • Origin: Gaitania, Tolima
  • Varieties: Typica | Typica is one of the oldest variety from Yemen and was cultivated in Colombia since late 18th century.
  • Processing: 24h Aerobic + 50h Carbonic Maceration(CO2) + drying in cherry
  • Tasting notes: Super funky and complex notes of tropical fruit, with raspberry limonade and red plum.
  • SCA: 88
Weight 0.200 kg
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