Our very first Bredda Coffee was from Nicolás at Finca La Julia and we are super excited to bring you another coffee for you to indulge your senses in.
At Finca La Julia they believe in the magic their coffees have in showcasing the potential of Colombia’s rural areas for coffee production. This magic has led them to produce some of Valle del Cauca’s finest coffees. Focusing on the sustainability in the coffee farming industry, they have committed themselves to continuous rural development and practices that trickle down to every part of the estate.
This coffee begins with careful picking and sorting ensuring they get the perfectly ripe cherries each time. The Aerobic fermentation then begins by putting the coffee into tanks with water between 16-22 degrees celcius for 90 hours. After this the coffee is drianed, mechanically dried and finally left to dry on beds for up to 25 days.
All this processing has emphasized the fruit characteristics of this Tabi, we get notes of sweet black prunes, fresh orange acidity with creamy body and pineapple like aftertaste.
