La Candelaria
In the heart of the Tolima highlands, at an altitude of 1,400 meters above sea level, where fertile soil and an ideal climate converge to create the best farming conditions, La Candelaria coffee offers a unique and innovative experience with its distinctive grape flavor. It is characterized by its creamy texture, full body, and concentrated fruity notes that combine the sweetness of grapes with tropical freshness.
Location
Colombia
Height
1400
Varieties
Caturra
كاستيلو
Content
Tasting notes
Fruity, high sweetness, grape jam, full-bodied
The processing journey began with an initial 24-hour fermentation in plastic bags, followed by 24 hours of aerobic fermentation in cherry form to enhance natural flavors. After carefully depulping, the beans underwent fermentation with dehydrated and ground fruits for 5 days in an anaerobic environment. Finally, the coffee was dried mechanically for 10 days, with a 5-day resting period to enhance flavor retention. In the final stage, the coffee was processed using the honey fermentation method, with a 60-hour fermentation with grapes and an additional 24 hours with grape skins, infusing it with rich fruity and natural sugary flavors.
