FOUNDATION

WHAT IS A Washed PROCESS?

It belongs to the Washed coffee processes.

The Washed (or wet) process focuses solely on the bean itself, stripping away the fruit before drying begins. First, the freshly harvested coffee cherries are de-pulped to remove the outer skin. They are then placed in fermentation tanks, where naturally occurring enzymes break down the sticky layer of mucilago. Once fermentation is complete, the beans are thoroughly washed with clean water and moved to raised beds or patios to dry. This meticulous process results in an incredibly clean, crisp, and high-acid cup. It is the preferred method for showcasing the pure, unaltered genetic flavor profile and terroir of specialty coffee.

IN THIS COFFEE:

A meticulous, quality-focused washed protocol executed across a premier network of Colombian smallholder producers. Selected coffees first undergo a rigorous manual sorting to guarantee that only perfectly ripe, high-density cherries advance to processing. The cherries are initially subjected to an intense 24-hour anaerobic fermentation in whole cherry format to initiate complex sugar breakdown. After a clean mechanical depulping, the coffee enters a secondary extended wet fermentation phase lasting between 36 and 72 hours, fully breaking down the remaining sticky mucilage. Finally, the lot is thoroughly washed with clean mountain water and transferred to traditional patios or raised African beds for a slow, uniform drying phase lasting 10 to 20 days until pristine moisture stability is achieved.

GENERAL INFORMATION:

• NAME: Colombia, Castillo, and Caturra
• MOTHER SPECIES: Arabica, Arabica, and Arabica
• RIPE CHERRY COLOUR: Red, Red, and Red

TYPICAL CUP PROFILE:

Exhibits incredible sensory potential, characterized by a heavy, dense body, a wide spectrum of complex fruit notes, and a pronounced, vibrant acidity when cultivated at optimal elevations. and An outstanding cup quality, typically delivering a bright citric acidity, a solid foundational sweetness, and a medium, smooth mouthfeel with excellent flavor clarity.

GENETIC ORIGIN & HISTORY:

Officially launched in 2005 as a major evolutionary advancement over the Colombia variety, it has become one of the most widely cultivated varieties in specialty agriculture. It is physically distinguished by producing larger seed sizes and possesses an extraordinary capacity to adapt to diverse microclimates through specialized regional selections. and A natural, single-gene dwarf mutation of the Bourbon variety, originally discovered in Minas Gerais, Brazil, in 1937. Its compact, short-statured anatomy is highly advantageous agrononically, allowing producers to optimize land management by planting with significantly higher density while greatly facilitating selective manual harvesting.