Colombia Benedicto Puentes
| Category: | Coffee |
|---|---|
| Farmář: | Benedicto Puentes |
| Oblast: | Ibagué, Tolima |
| Odrůda: | Colombia |
| Zpracování: | Washed |
| Nadm. výška: | 2 000 - 2 100 m.n.m. |
| Importér: | Chicas Industry (CZ) |
| Pražení: | omni roast - vhodné na všechny způsoby přípravy |
Nutty & Tea-like
In the cup, you can enjoy a pleasant, sweet coffee with medium but juicy acidity of jostaberry and forest fruits. The body is rather light and tea-like, and combined with the sharper acidity and slight bitterness, it is reminiscent of black tea with lemon. There are also notes of nut butter and peeled almonds in the aftertaste. On espresso, it is a straightforward and rather acidic coffee with a marzipan aroma. As a filter, it is a sweet and juicy tea-like cup with a pleasant sweetness.
For now, we finish off the fresh batch of Colombian coffees in our production with none other than our old, familiar Benedicto Puentes. His coffee has appeared in our roastery more than once, and Benedicto is also a farmer who visited us in person in Brno during his 2021 European tour.
Benedicto is a passionate farmer who has made it his goal to raise the level of coffee on his Palma Roja farm, but also in the whole region. Together with his wife Helena, they also help and advise neighbouring farmers on coffee production. The main reason for him was the poor negotiating position of the local farmers, which was mainly due to a lack of information, so he decided to do something about it.
This time Benedicto prepared a blend of Castillo and Colombia varieties for our Chicas Industry importers, which he processed using the washed method. But Benedicto, and his wife Helena, are big fans of modern processing methods, especially various macerations and controlled fermentations. Therefore, although this coffee is processed, let's say, in the classic washed method, the process is enhanced by two fermentation stages.
First, the coffee is left to ferment in the cherry for 50 hours after picking, then the cherries are depulped and the beans with the remaining mucilage are left to ferment again for 100 hours in plastic bags. Only after this time is the beans washed and ready for drying. This whole process is designed to increase the sweetness of the coffee and achieve a more complex flavour profile and riper acidity. The final step in the processing is a 15-day drying period in a rooftop dryer.
Roasted coffee beans, 100% specialty coffee Arabica, roasted and packed in the Czech Republic.
