Kolumbia Blood Orange

This lot from Huila (Oporapa, Alto Caparrosa), from Quebraditas Coffee Farm, is built on exceptionally precise natural processing that goes far beyond a classic “natural.” It combines double fermentation, rehydration with mosto (juice from a previous fermentation) and a thermal shock, together with specific yeasts. The result is typically an intensely expressive aroma, high sweetness, and a modern, layered cup profile.

Harvesting is done with a strong focus on quality—at least 80% of the cherries must be fully ripe. The subsequent floating removes under-ripe, overripe, and dried cherries. Then comes the first fermentation (72 hours) and drying for approximately 12 days, until the coffee reaches around 20% moisture. Next, the coffee is rehydrated with mosto at 60°C (thermal shock) and fermented for another 4 days with specific yeasts. After the second fermentation, the coffee is dried for 76 hours at an average temperature of 40°C and finally stabilized in GrainPro.