Colombian producers are at the forefront of experimentation, and exploring the processing techniques that allow layers of aroma and flavour into the coffee beans after harvesting. From two producers, we have two different approaches here. For the “orange” coffee, the coffee cherries are placed within anaerobic fermentation tanks with orange fruit. The coffee is then pulped and left in its sticky mucilage (“honey”) to sun-dry along with more oranges. For the “cardamon” coffee, the dried, washed coffee is cured in barrels with cardamon for several months, with monitoring of humidity and temperature.
At Dark Woods, we select the proportion of each coffee (orange & cardamon), blend and roasted to a medium profile.
Read more via the Data Sheet Below
