Colombia Huila Santuario Macizo Selection
Colombia Huila Santuario Macizo Selection (12oz)
Roast Type:Â Medium-Country:Â Colombia
Region: Pitalito and San AgustĂn, Huila
Varietal: Caturra, Colombia
Farm: Multiple growers
Process: WashedÂ
Altitude: 1850-2000 M
Grade: Excelso
Notes:Â Chocolate and orange blossom in fragrance and
aroma, Mild acidity with a medium-heavy body and fudge
mouthfeel. Overall very balanced, crisp and sweet!
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
About the coffee:
The Macizo Selection is a collaborative effort involving over 50 coffee growers situated in the vicinities of Pitalito and San AgustĂn. Each contributor adheres to established standards and practices that align with the blend's expectations. The process begins with selective picking and floatation separation, ensuring meticulous attention to detail. After depulping, approximately 20% of the mucilage is retained before the coffee undergoes traditional water fermentation in washing tanks. Following fermentation, the parchment coffee is carefully dried on elevated beds for 18 days, with constant movement to ensure uniform drying. Once reaching 10.5% humidity, the parchment coffee is transported to the receiving warehouse in Pitalito for cupping and final selection for the blend.
The Macizo, a vast mountainous region spanning the states of Cauca, Huila, and Tolima, is part of the Andes mountains, where the Magdalena and Cauca rivers originate. Renowned for producing top-quality coffees in Colombia, the Macizo stands out as a key area for coffee cultivation in the region.
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Colombia Huila Santuario Macizo Selection
Colombia Huila Santuario Macizo Selection
Colombia Huila Santuario Macizo Selection (12oz)
Roast Type:Â Medium-Country:Â Colombia
Region: Pitalito and San AgustĂn, Huila
Varietal: Caturra, Colombia
Farm: Multiple growers
Process: WashedÂ
Altitude: 1850-2000 M
Grade: Excelso
Notes:Â Chocolate and orange blossom in fragrance and
aroma, Mild acidity with a medium-heavy body and fudge
mouthfeel. Overall very balanced, crisp and sweet!
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
About the coffee:
The Macizo Selection is a collaborative effort involving over 50 coffee growers situated in the vicinities of Pitalito and San AgustĂn. Each contributor adheres to established standards and practices that align with the blend's expectations. The process begins with selective picking and floatation separation, ensuring meticulous attention to detail. After depulping, approximately 20% of the mucilage is retained before the coffee undergoes traditional water fermentation in washing tanks. Following fermentation, the parchment coffee is carefully dried on elevated beds for 18 days, with constant movement to ensure uniform drying. Once reaching 10.5% humidity, the parchment coffee is transported to the receiving warehouse in Pitalito for cupping and final selection for the blend.
The Macizo, a vast mountainous region spanning the states of Cauca, Huila, and Tolima, is part of the Andes mountains, where the Magdalena and Cauca rivers originate. Renowned for producing top-quality coffees in Colombia, the Macizo stands out as a key area for coffee cultivation in the region.
Original: $21.50
-70%$21.50
$6.45Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Colombia Huila Santuario Macizo Selection (12oz)
Roast Type:Â Medium-Country:Â Colombia
Region: Pitalito and San AgustĂn, Huila
Varietal: Caturra, Colombia
Farm: Multiple growers
Process: WashedÂ
Altitude: 1850-2000 M
Grade: Excelso
Notes:Â Chocolate and orange blossom in fragrance and
aroma, Mild acidity with a medium-heavy body and fudge
mouthfeel. Overall very balanced, crisp and sweet!
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
About the coffee:
The Macizo Selection is a collaborative effort involving over 50 coffee growers situated in the vicinities of Pitalito and San AgustĂn. Each contributor adheres to established standards and practices that align with the blend's expectations. The process begins with selective picking and floatation separation, ensuring meticulous attention to detail. After depulping, approximately 20% of the mucilage is retained before the coffee undergoes traditional water fermentation in washing tanks. Following fermentation, the parchment coffee is carefully dried on elevated beds for 18 days, with constant movement to ensure uniform drying. Once reaching 10.5% humidity, the parchment coffee is transported to the receiving warehouse in Pitalito for cupping and final selection for the blend.
The Macizo, a vast mountainous region spanning the states of Cauca, Huila, and Tolima, is part of the Andes mountains, where the Magdalena and Cauca rivers originate. Renowned for producing top-quality coffees in Colombia, the Macizo stands out as a key area for coffee cultivation in the region.
