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Basic Information
Product Mesa Alta
Country Colombia
Area Quimbata, Quindio
Farm Finca El Danubio
Farmer Jose Julian Gialdo
Altitude 1450m
Variety Caturra
Process Anaerobic Natural
Harvest Season 2018. 10-11
Roasting Light
Flavor Berrys, Champagne Grape, Ripe Melon, Mint, Raisin, Red Wine, Jam, Tamarin, Complex Acidity, Dark Chocolate, Colorful
Volume 200g
Price $21.12
Shipping (Charge) International Shipping Fee
수량 수량증가수량감소

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Mesa Alta is the name of the mountain El Danubio Farm is located. This coffee shows current trend. Here’s how it is processed.

The process starts by selecting and hand picking at the field. Once the pickers arrive with the ripest cherries, floating is started. In this step, the cherries are quickly put in a tank with water in order to wash the skin and to take out non dense coffee cherries (bitten by coffee borer), coffee tree leafs and dried cherries.


After the floating the process continues by hand sorting in raised beds before the fermentation process. In this process dried cherries that don’t float and unripe/partial unripe cherries that have sugars below 18 Brix grades are picked out. The aim is to have a mass with minimum average of 18 Brix grades in order to have enough sugars to develop very well the fermentation.


During the sorting process the coffee water is drained to ensure that the cherries are completely dry and ready for fermentation. Once the perfect cherries are ready, dry anaerobic fermentation process starts.


To guarantee the anaerobic environment GrainPro bags with no air inside is used, and the bags filled with the perfect cherries are put in a controlled environment under 20° C. This allows a slow reproduction of the microorganisms and bacteria, and let fermentation times between 36 to 42 hours. After the coffee is dried it is in the GrainPro bags for more than 60 days and then milled, electronically sorted, hand sorted and vacuum packed.


Anaerobic is important because it controls the population of bacteria. Anaerobic bacteria are less wide quantity than aerobic, so anaerobic bacteria can develop more deep winey, juicy and sweet flavors than aerobic bacteria. Also the temperature is controlled because the bacteria reproduction is slower with lower temperatures, which means bacteria will converge on sugar into alcohol slowly and it allows doing longer fermentation. With longer fermentation time also the behavior in the cup will be more pronounced.

Roasting Level

Roasting Level Discharge Temperature Discharge Timing in the cup
light 204-207 Last stage of first crack acidic, winey, juicy with floral and fruity aromatic,
medium 208-212 Within one minute after first crack sweet, light caramelly, with ripe fruity, possible to maintain each coffee's unique characteristics.
well done 213-216 Between one and two minutes after first crack caramelly and sweet, medium body, well balanced
dark 218-222 Between right before second crack and early stage of bittersweet, caramelly, chocolaty with heavy, syrupy body


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