This washed coffee was grown at 2000-2100 msal and consists of caturra, typica, bourbon, tabi, castillo and some pink bourbon varieties. The fermentation last between 20 and 40 hours and the drying takes between eight and 15 days.
Who doesn’t love a really good cup of Colombian coffee? Moreover, who doesn’t love a really good story of community growth and collective providence? Asorcafe is an association of producers in Inza that was started by one man with one hectare of farmland. Geovanny Liscano had a vision to organize small farmers so they get paid fair prices for their specialty coffee and cultivating coffee in a way that prioritizes caring for the environment. Now, this organization that sits high on a Colombian plateau called the ‘Macizo Colombiano’ consists of 290 members each working on plots that are 1.8 – 2 hectares in size.
We’ll usually have this coffee as our main brew at the shop in Malibu. It is also used in our Colombian Coffee gelato and appears in the “Peace & Quiet” coffee stout by Duality Brewing in Portland, OR.
::: cocoa, apricot, black cherry :::