From an amazing lot of coffee aged in Rum barrels, a cup with intense and fascinating aromatic characteristics.
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The Caldas region, in Colombia, has been recognized by UNESCO as "Cultural Heritage" since 2011. And it is precisely in this area that the first production of a real particular coffee was made.
Finca San José is spread over 222 acres of between 1350 and 1470 meters in a mid-mountain area. Specifically it is a plantation mostly exposed to the sun. The soil is rich in the ash of the Nevado del Ruiz volcano, and the average temperature is between 21 ° and 25 °.
The harvest is done manually with picking system. The coffee cherries suitable for this type of process must have a purplish color, very ripe therefore, selected during the second and third harvest of the year.
Once they have been depulped and washed, they are left to ferment for a maximum of 20 hours and then placed inside the silo. Once the desired humidity is obtained, the coffee is placed on MARQUESINAS to finish drying naturally.
The coffee is then selected for sieves, in particular 17/18, and placed inside Rum Barrells that have contained the "tafia" of Rum for at least 8 years. Coffee is left here for about 3 months.
Every 30 days a sample is taken for analysis. The only goal is now to achieve the desired result: a coffee with the aroma and taste of rum.
The family business was founded in 1963 and is now carried on by the third generation. The common goal has always been to keep the natural resources at their best: the diversity of local flora and fauna, the wellbeing of water and irrigation, introducing ever more advanced systems but keeping the traditions of the area at the base of the development of the local community.
The family has developed the plantation exclusively for the production of coffee.