IMPACT (carbonic maceration) 150g
Pricing & Formats
| Format | Price |
|---|---|
| Wholebeans | £32.80 |
| Metal filter | £32.80 |
| Paper filter | £32.80 |
| Espresso | £32.80 |
| Cafetière / Cold Brew | £32.80 |
About this Product
About This Coffee
The Process
The cherries are harvested at over 20° Brix and soaked in water for 2 hours for cleaning and sorting. They undergo an initial anaerobic fermentation for 48 hours. Subsequently, a carbonic maceration is carried out for 72 hours. After the fermentation process, the coffee is processed by pulping and washing. It is then dried in a green house under controlled conditions for 10 days.
The Region
Quindio is in the west central region of Colombia, on the western slopes of the Andean Cordillera. Although it is the smallest department in the country, it is considered one of the pioneers of Colombian coffee and helped make Colombian coffee world renowned. Quindio may not be as significant but the region still produces very impressive coffee.
History of Coffee in Colombia
As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.
