250g/ Bag

  • Region: Maracay
  • Producer: Luz Helena salazar
  • Score: 89
  • Type: Arabica
  • Varietals: Catuura 
  • Processing: Natural
  • Altitude: 1600 MASL


Flavor Profile Summary

CUPPING  Tangarine, Panela, orange Peel, Lime 

Dry aroma: Mandarine


Brewing Recipe

  • Grind size: Course grounds (30 click CMD)
  • Dose: 15g Water: 250g  Temp(93C)
    • 0.00 Pour 40g of water
    • 0.30 pour another 70g slowly
    • 1.00 pour 70g
    • 1.30 pour 70 g

2.30 mins  TBT



 In addition to cultivating coffee, Jairo and Luz Helena also grow mandarin oranges and cherimoya on the farm. Mandarine Washed Process This lot was exposed to a dry anaerobic fermentation of 48 hours, during this fermentation period, citric acid and dehydrated mandarine skin were added to the anaerobic environment. Later the coffee was placed on raised beds below 35 degrees celsius until ideal moisture content was achieved.

Colombia Madarine Washed