Colombia El Tambo
|Region||Las Chozas, Popayán, Cauca|
Flavors of sweet and tart | grapefruit | lemon | teriyaki style umami
Julia Elvira Orozco Caicedo grows Castillo and Colombia varieties on 13 hectares in the area around Popayán, Cauca. She uses a Brix meter to determine the optimal harvest time and has found that 18 °Bx is just right. After harvesting, the coffee is sorted using a floating process called "balseo": The cherries are placed in a tank that is filled with water, and those cherries which are damaged and defective float, allowing them to be removed from the lot. The coffee is then fermented in their cherry until they read 15–16 °Bx, which takes about 24 hours. Then they are depulped and fermented until about 10 °Bx, which takes another 36 hours or so. The coffee is washed twice and then spread in parabolic dryers for 15 days.