Description

A coffee from the Caldas region, in Colombia, which has been recognized by UNESCO as a "Cultural Heritage" since 2011. The plantation is spread over 222 acres between 1350 and 1470 meters in a medium mountain area, the soil is rich in ash from the Nevado del Ruiz volcano and the average temperature is between 21° and 25°. The harvest is done manually with the picking method and the cherries must be very ripe. Once stripped and washed, they are left to ferment for a maximum of 20 hours and then placed inside the silos. Once the desired humidity has been obtained, the coffee is placed on the Marquesinas to finish drying naturally. The coffee is then selected and placed inside barrels that have contained the "tafia" of Rum for at least 8 years and is left here for approximately 3 months. A sample is taken for analysis every 30 days. The only objective is now to achieve the desired result: a coffee with the aroma and taste of rum. The olfactory perception alone is striking both for its intensity and for the particular aromatic characteristics, which are reminiscent of rum and tiramisu. The alcoholic olfactory impact fades into a perception of cherry liqueur.

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