Grape - Washed, Slow Aerobic Fermentation - Colombia

ALTITUDE: 1450 masl
VARIETIES: Ombligon
ACIDITY: Medium Intensity
ROAST LEVEL: Light
TEXTURE: Juicy
AFTERTASTE: Beautiful light red wine

This coffee is cultivated by the team working with Luis Aníbal Calderon at Villa Betulia in Quindio. It arrives with a beautiful grape-like sweetness and a bit of zestiness in its acidity too. The processing is a wet aerobic fermentation in ceramic tanks, using only perfectly ripe ombligon variety beans for the washing method. As a result we see huge uniformity in the coffee harvest and cup profile from one cup to the next.

It’s rare to see the ombligon variety but it features an impressive and evident sweetness paired with clear acidity and low level bitterness at our roasting degree. Calderon’s farming team practice agroforestry methodology and avoid mono-culture farming styles to increase biodiversity and nutrient density in the soil that their coffees grow in. An excellent example of what Bakalar prioritises!