Caro Citric - Colombia

Description

In the cup 🍊 Fresh tangerine 🍫 Milk chocolate 🥛 Creamy A bright and juicy cup, where citrus brings freshness and energy. Chocolate softens the whole, while the silky texture prolongs the experience to a sweet and persistent finish. Terroir-inspired fermentation For this lot, only perfectly ripe cherries are harvested and then stabilized for 24 hours. They are then fermented for 140 hours in closed tanks with the leaves of the different mandarin tree varieties grown on the farm, as well as bitter orange. This approach allows Carolina to explore new trends in specialty coffee while remaining deeply connected to her terroir. Every element used comes directly from the Guayacanes ecosystem. After fermentation, the coffee is slowly dried on African beds for three to four weeks until it reaches its ideal moisture content. Technical Sheet Producer : Carolina Ramirez Farm : Guayacanes Region : Andes, Antioquia, Colombia Altitude : 1,550 m Variety : Castillo Process : Natural co-fermented with mandarin leaves and bitter orange Fermentation : 140 hours in closed tanks Drying : 3 to 4 weeks on African beds Why choose Caro Citric? A unique vision carried by Carolina Ramirez. A co-fermentation inspired exclusively by ingredients from the farm. A remarkable balance between citrus freshness and gourmet indulgence. A summery, bright, and incredibly expressive cup.