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Slow Coffee Strawberry Shortcake Colombia
This coffee is great both as filter and espresso. We recommend trying it on both for the full experience of this coffee. Each methods opens up different parts of this incredible coffee. With milk expect a strawberry sweetness with a white chocolate and milk bottle lolly mouth feel. With filter those lovely strawberry notes, a clean cup and a dried mango finish.
We are so excited to present you this coffee sourced from our friends at Cata Exports. Anibal Plazas is in charge of the coffee quality as the Los Nogales farm. We can promise this time he has not missed on the quality on Strawberry Shortcake.
Process: CH56 Washed
1. Hand-Picking Ripe Cherries
Only the ripest coffee cherries are selected. This ensures the beans inside are at peak maturity, unlocking the full potential of sweetness, aroma, and flavor.
2. Cleaning & Purification
The freshly harvested cherries are washed and disinfected with treated water to remove impurities and unwanted microorganisms, setting the stage for a clean fermentation.
3. Density Selection
The beans are immersed in water to separate by density—quality beans sink, while defective beans float. This natural step guarantees only the best beans move forward.
4. Thermal Shock
To enhance flavor, the selected beans undergo a quick “heat shock”: 20 seconds in 80 °C water followed by rapid cooling in fresh, cold water. This unique process helps break down sugars and pasteurizes the beans, adding complexity to the final profile.
5. Pulping & Sugar Enrichment
The beans are pulped, and sugars extracted from the coffee cherry skins are reintroduced. This step naturally boosts sweetness and highlights delicate flavor notes.
6. Extended Fermentation
The coffees ferment for 120 hours with the addition of carefully managed preferments—similar to how sourdough bread develops character. This long fermentation shapes the acidity, sweetness, and depth of the cup.
7. Sun-Drying
Finally, the beans are laid out to dry in the sun for 15 days. This reduces moisture to a stable level for storage while continuing to develop flavor—slowly, naturally, and with patience.
Slow Coffee Strawberry Shortcake Colombia
This coffee is great both as filter and espresso. We recommend trying it on both for the full experience of this coffee. Each methods opens up different parts of this incredible coffee. With milk expect a strawberry sweetness with a white chocolate and milk bottle lolly mouth feel. With filter those lovely strawberry notes, a clean cup and a dried mango finish.
We are so excited to present you this coffee sourced from our friends at Cata Exports. Anibal Plazas is in charge of the coffee quality as the Los Nogales farm. We can promise this time he has not missed on the quality on Strawberry Shortcake.
Process: CH56 Washed
1. Hand-Picking Ripe Cherries
Only the ripest coffee cherries are selected. This ensures the beans inside are at peak maturity, unlocking the full potential of sweetness, aroma, and flavor.
2. Cleaning & Purification
The freshly harvested cherries are washed and disinfected with treated water to remove impurities and unwanted microorganisms, setting the stage for a clean fermentation.
3. Density Selection
The beans are immersed in water to separate by density—quality beans sink, while defective beans float. This natural step guarantees only the best beans move forward.
4. Thermal Shock
To enhance flavor, the selected beans undergo a quick “heat shock”: 20 seconds in 80 °C water followed by rapid cooling in fresh, cold water. This unique process helps break down sugars and pasteurizes the beans, adding complexity to the final profile.
5. Pulping & Sugar Enrichment
The beans are pulped, and sugars extracted from the coffee cherry skins are reintroduced. This step naturally boosts sweetness and highlights delicate flavor notes.
6. Extended Fermentation
The coffees ferment for 120 hours with the addition of carefully managed preferments—similar to how sourdough bread develops character. This long fermentation shapes the acidity, sweetness, and depth of the cup.
7. Sun-Drying
Finally, the beans are laid out to dry in the sun for 15 days. This reduces moisture to a stable level for storage while continuing to develop flavor—slowly, naturally, and with patience.
