Proc. Method Assisted Anoxy 120 Hours fermentation
Detailed Fermentation Info: 36 Hours on cherry with compost yeast and bacteria, 84 hours absence of oxygen fermentation after pulping and wet fermentation on sealed plastic tanks with a scape tube to expel CO2 and avoid oxygen entrance.
Drying time: 17 days
Drying temperature: Variable X
Humidity: All of our coffees leave the farm with 9 - 10, but when it gets to Bogota it can grow up to 12
FOB $10.43 LB / $23 Kilo
Our Cost $14.90 LB / $32.86 Kilo
After Roasted Cost 15% Weight Loss: $17.13lb / $37.78
FOB Green Cost: We manage to have the same 23kilo USD because we bring the coffee
from the farm down to Bogota ourselves and we keep it that way to avoid third parties that are not required at this particular moment to help our transparency chain. Farmers Percentage:We always get 20% as owners of the price. But the rest we divided into 40% for the farm itself and all of what we need inside to make it better and more sustainable, 20% for the community as we lack of the state presence at our village, and 20% for educational proposes for the community in San Cayetano. We try and teach everyone about processing coffee, about brewing coffee, we try and talk to experts to teach us in workshops or videos and of course birds preservation too.
Bags Bought 1 x 35 kg
Origin of the Genetics Indonesia
Within The Cup
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