Alto Corazol - Colombia Anaerobic Natural
Introducing a wildly intense coffee from Finca Alto Corazol high up in the mountains of Tolima, Colombia.
This anaerobic coffee comes to us from 2nd generation coffee farmer, Daniel Garcia Cano. After working on his father’s 4-hectare farm, Daniel purchased Alto Corozal from his father in 2012. Since then, Daniel has been working hard to produce the best quality lots. After taking a specialty coffee course on fermentation techniques, Daniel now produces impressive anaerobic lots like Alto Corazol. At 1780 meters above sea level in Tolima, they have the prefect terroir to produce high-quality specialty coffee.
After the coffee is picked, it is then sorted again to ensure there is no green cherry. Ripe cherry is then sealed in plastic bags for five days, drained, and dried on raised beds, then in drying silos for up to five days.
This coffee is ripe with sweetness and heavy body. Cane sugar, watermelon, peach, strawberry
Introducing a wildly intense coffee from Finca Alto Corazol high up in the mountains of Tolima, Colombia.
This anaerobic coffee comes to us from 2nd generation coffee farmer, Daniel Garcia Cano. After working on his father’s 4-hectare farm, Daniel purchased Alto Corozal from his father in 2012. Since then, Daniel has been working hard to produce the best quality lots. After taking a specialty coffee course on fermentation techniques, Daniel now produces impressive anaerobic lots like Alto Corazol. At 1780 meters above sea level in Tolima, they have the prefect terroir to produce high-quality specialty coffee.
After the coffee is picked, it is then sorted again to ensure there is no green cherry. Ripe cherry is then sealed in plastic bags for five days, drained, and dried on raised beds, then in drying silos for up to five days.
This coffee is ripe with sweetness and heavy body. Cane sugar, watermelon, peach, strawberry
Introducing a wildly intense coffee from Finca Alto Corazol high up in the mountains of Tolima, Colombia.
This anaerobic coffee comes to us from 2nd generation coffee farmer, Daniel Garcia Cano. After working on his father’s 4-hectare farm, Daniel purchased Alto Corozal from his father in 2012. Since then, Daniel has been working hard to produce the best quality lots. After taking a specialty coffee course on fermentation techniques, Daniel now produces impressive anaerobic lots like Alto Corazol. At 1780 meters above sea level in Tolima, they have the prefect terroir to produce high-quality specialty coffee.
After the coffee is picked, it is then sorted again to ensure there is no green cherry. Ripe cherry is then sealed in plastic bags for five days, drained, and dried on raised beds, then in drying silos for up to five days.
This coffee is ripe with sweetness and heavy body. Cane sugar, watermelon, peach, strawberry
12 ounces of coffee.
Orders are roasted on Monday / Tuesday and shipped on Wednesday.