VARIETIES
Through careful cultivation of our diverse varietals across Colombia's national territory and employing a variety of processing methods – from traditional washed to nuanced controlled fermentations, carbonic macerations, natural, and innovative inoculations with native strains – El Cafetal Colombiano is pleased to offer you a rich selection: Red Caturra, Yellow Caturra, Red Colombia, Yellow Colombia, Variety 2000, Geisha, Ethiopian, Wush Wush, Typica Red, Typica Yellow, Red Bourbon, Yellow Bourbon, Pink Bourbon, Castillo, Tabi, Cenicafe 1, Catuai, and Mokka.
OUR PROCESSES
WASHED
HONEY (Yellow, red y black)
HONEY (Yellow, red y black)
This process is specifically focused on showing the organoleptic qualities of coffee, as it allows the expression of its genotypic composition, denoting how a traditional process that involves fermentation work with water and without water, generates that it develops its profiles based on its climate conditions and floor.
HONEY (Yellow, red y black)
HONEY (Yellow, red y black)
HONEY (Yellow, red y black)
It is a process of drying the coffee cherry after being pulped, where much of it remains in the bean. The term "Honey" refers to the "mucilage", that sticky substance that surrounds each of the two seeds. Being so sticky and sugary, it is called Honey.
Within this process we have developed, according to the type of drying, three kinds of Honey: Yellow honey, with direct drying in the sun; Red honey with shade control and drying temperature; and the most delicate, Black honey, with a total regulation of its percentage of sun and drying temperature, managing to develop very sweet profiles with a consistent body and unique acidity.
NATURAL
HONEY (Yellow, red y black)
NATURAL
In each one of our farms we have developed a personalized protocol according to the coffee variety, where we use African beds for the elaboration of this process and mature beans were selected from the tree. Subsequently, we carry out a hydraulic selection to obtain perfect cherries and thus start our natural, managing to obtain a Premium coffee in the period of 4 weeks that the execution of this process lasts, achieving unique, fruity profiles with spectacular sensory impact.