Colombia Jorge Correa
Any orders placed after midnight on Sunday will be fulfilled the following week.
Farm: Finca San Juan
Region: San Jose, Caldas, Colombia
Elevation Grown: 1550MASL
Varietal: Mixed- Gesha, Tabi, Bourbon, Caturra, Castillo
Process: Blend- Washed & 160hr Anaerobic Fermentation Natural (in collaboration w/ Cafe 1959)
Tastes like: Tropical Fruits, Kiwi, Brown Sugar, Sweet & Fresh
HOLD UP! TROPICAL JUICY BOMB INCOMING. This is our second year working with Jorge Correa. We are particularly excited because this the first time that we have offered a process blend on our menu! This coffee boasts a sweet and vibrant aroma that hooks you with the first sip, evoking memories of biting into a ripe guava. As the temperature dips, it opens layers of complexity, revealing tropical flavors: golden raisins, kiwi, and mango. Expect a medium body that carries the effervescence of tropical juice, finished off with a lingering aftertaste reminiscent of brown sugar sweetness.
JORGE CORREA— Jorge is an electrical engineer by trade and a coffee farmer for the last 25 years. He decide to start farming coffee as a way to test some theories he developed while working in the energy sector. As a result, his coffee farm is super-efficient, functioning off the grid and fully powered by solar panels. He farms several varieties over 220 hectares of land, both in and out of shade.
PROCESS— The processing of this coffee was controlled by the legend himself, Jose Giraldo of Cafe 1959. It consisted of 160hr of anaerobic fermentation, slow sun-drying, and finishing in a mechanical dryer. This is blended with coffee that is traditionally washed too. He calls it the "blend de procesos" or "process blend"