Colombia Guava Banana - Natural
A bombastic natural that highlights the Anaerobic fermentation process.
Fragrance/Aroma: | Strawberry daquiri, kiwi, tropical, berry bomb, bubble gum, prosecco, red punch, strawberry, grapefruit candy, crisp, floral, key-lime, |
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Acidity: | Blood orange, jam-like, tart |
Flavor/Nuances: | Blood orange, pink lemonade, bismarck, watermelon candy, cranberry punch, hibiscus, jasmine, kiwi-lime, pinot gris, chardonnay |
Sweetness: | Cranberry Punch |
Body/Mouthfeel: | Juicy, syrupy, coating |
Finish/Aftertaste: | Sangria, lingering |
FREE SHIPPING ON WHOLE BAGS: This green coffee ships directly to you from Forest Coffee in Colombia via Fedex. Ships in a 35 kilogram bag to the contiguous United States only. Please allow 1-2 weeks to arrive.
$8.85 / lb
Bean Basics
Origin: | Colombia |
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Region: | Fresno, Tolima |
Farm: | El Vergel - Elias and Shady Bayter |
Variety: | Red and Yellow Caturra |
Process Method: | Anaerobic Natural |
Altitude: | 1920 masl |
RoastPath ID: | N/A |
About the Green
This Red & Yellow Caturra is one of the flagship coffees produced at EL VERGEL, located in the micro-lot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and fruity coffees developed by the estate. Planted in 2016 & 2018 with a quantity of more than 40.000 plants, this lot has been one of the best of the estate to experiment with processing bigger lots. Processed with a unique method at the estate that consists of a special anaerobic 2 step anaerobic fermentation to develop a more intense but clean profile, to showcase all the attributes of the variety combined with flavorous unique from the process, which is then dried at the sun for 15 to 25 days.
This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control to the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 day to homogenize the beans and promote complexity to the profile.
View more direct-from-origin greens offerings from Forest Coffee
Roast Events
Roast profile recorded on an MCR-2 Digital
0:00 | 380° | Charge |
1:36 | Turning Point | |
4:56 | Green > Yellow | |
8:56 | First Crack | |
11:33 | 399° | Drop |
Chris Candullo
I was on the search for some new and interesting coffees to add to our product offerings, and I happened across this coffee From Mill City Roasters.
Some features that caught my eye was its simple varietal make up of Caturra, and it being from Colombia (Tolima region); which in my opinion offers a solid performing and versatile cup of coffee.
However, the one thing I could not pass up was its unique anaerobic natural processing. I have been wanting to work with coffees processed this way for some time as I’m looking for intense savory fruit flavors and wanted to see if this will be the answer.
I’m happy to say that this coffee does not disappoint 😊
I used the attached roast profile as a guide (Thanks Bryant), although I did find my sweet spot was to put first crack just around 9:30.
I feel the flavor attributes that the fine folks at Mill City Roasters listed were very accurate, as I enjoyed the cranberry tones I was getting.
I had no issues with ordering or having the coffee delivered directly to me from FOREST coffee. It was well packed and protected with a grain pro bag, outer bag, and even plastic over wrapping with strapping (just like the picture on Mill City’s website)
My only improvement feedback is to be able to receive a small amount for sample roasting, being that this is a larger purchase item sight unseen.
I look forward to working with FOREST coffee and receiving more innovative processed coffees in the future. Thanks for making this happen Mill City.
Chris Candullo
Chris Candullo
I was on the search for some new and interesting coffees to add to our product offerings, and I happened across this coffee From Mill City Roasters.
Some features that caught my eye was its simple varietal make up of Caturra, and it being from Colombia (Tolima region); which in my opinion offers a solid performing and versatile cup of coffee.
However, the one thing I could not pass up was its unique anaerobic natural processing. I have been wanting to work with coffees processed this way for some time as I’m looking for intense savory fruit flavors and wanted to see if this will be the answer.
I’m happy to say that this coffee does not disappoint 😊
I used the attached roast profile as a guide (Thanks Bryant), although I did find my sweet spot was to put first crack just around 9:30.
I feel the flavor attributes that the fine folks at Mill City Roasters listed were very accurate, as I enjoyed the cranberry tones I was getting.
I had no issues with ordering or having the coffee delivered directly to me from FOREST coffee. It was well packed and protected with a grain pro bag, outer bag, and even plastic over wrapping with strapping (just like the picture on Mill City’s website)
My only improvement feedback is to be able to receive a small amount for sample roasting, being that this is a larger purchase item sight unseen.
I look forward to working with FOREST coffee and receiving more innovative processed coffees in the future. Thanks for making this happen Mill City.
Chris Candullo