SWEET & FRUITY

Calarcá, Quindío / 1750-1850 masl. / Caturro variety / Washed process / SCA  - 85.00p. 

One of the pillars of the El Fénix wet mill was its use by the neighbouring coffee producing families. By housing a well maintained wet mill, they can lower the running costs of a similar set up for local families.
A producer who processes their harvest at El Fénix is able to take part in the entire processing if they wish, but the costs and labour of processing are removed from their profit equation.

After the 24 hour fermentation under the water seal that each coffee undergoes, the coffee is then pulped and fermented again in the same fashion for another 24 hours.
The coffee is then washed with fresh water 3 times,
to ensure all mucilage and residues are removed. The coffee is left in the water sealed vessel for 24 hours after the washing process is complete, which has been found to boost the aroma of the final cup. These aromas tend to be bright and sweet, with more floral notes in the nose. Then it is transported to the parabolic drying beds that sit at the foot of the wet mill. Here they are turned regularly for even drying, for a total of 15 days.