Alirio Munoz #2
Raspberry - Green Apple - Pistachio Gelato
Espresso - Filter - Cafetiere - Aeropress - Chemex - Hario V60 - Syphon - Stovetop
A brand new relationship for Nordic Approach in Colombia, Alirio Muñoz has produced this lot of Caturra with a life time of experience behind him. We are already looking forward to tasting his next crop and anticipate a bright future for for the Muñoz family farm.
In the cup: expect a sweet and clean profile. Raspberry, apple and creamy pistachio dance on a backdrop of black tea.
Alirio Muñoz ferments his coffee under water for 36-40 hours, before washing it in clean water. Drying is done on raised beds, with an average drying time of 22-25 days, which is quite long for Colombia. The main harvest period for Alirio is from September to January, and the “mitaka” (fly crop) is in June. He has 25% Caturra trees, and 75% Castillo.
General production in Colombia is based on smallholders related to a cooperative or association. Through buyers like Nordic approach, the cooperative or associations give the premium they pay for the coffee directly back to the growers.
Drying in Huila is a big challenge. In general, it is done in parabolic dryers to cover it from the rain, and during drying the producers hand sort the parchment coffee for impurities and defects. By receiving premium payments, the producers can improve their facilities, by building new dryers to increase ventilation and potentially add shade nets to slower drying, and hence improve the quality and longevity of the coffee.
|Altitude:||1,750 metres above seal level|
|Farm:||Alirio Muñoz #2|
|Processing:||Washed, Soaked for 36-40hrs & Patio Dried|
|RecommendedFor:||Espresso - Filter - Cafetiere - Aeropress - Chemex - Hario V60 - Syphon - Stovetop|