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Ojo De Agua Estate

Blend Washed

Ojo de Agua Estate Blend – Data Sheet

– Coffee name: Ojo de Agua Estate Blend Washed
– Grade: Product of Colombia

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Nariño
– Farm: Ojo de Agua
– Altitude: 1.800 – 2.000 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Castillo – Colombia – Caturra
– Drying: Canopies
– Processing: Washed
– Fermentation: 36hrs Aerobic in Cherry & 24hrs Pulped

ORGANOLEPTIC CHARACTERISTICS
– Notes: Citric, Orange, Caramel, and Honey with a Prolonged Residual, Medium Acidity Creamy Body, Panela Sweetness, Uniform and Balanced
– SCA Score: >85

Farm Info

The Ojo de Ague Estate Blend is produced by Yohanna Burbano Reyes at Finca el Ojo de Agua, located in the department of Nariño, municipality of La Unión, El Chilcal village. Rising between 1,700 and 2,000 meters above sea level, this coffee-growing land creates a microclimate conducive to the cultivation of high-quality coffee.

With an area of 15 hectares, the farm stands out for the harmonious combination between the areas dedicated to coffee cultivation and the natural reserves generated by the family, which safeguard biodiversity.
This balance between coffee production and the preservation of the environment reflects the sustainable commitment of Rafael Reyes, the coffee grower, and his family, who demonstrate a deep respect for nature. Rafael Reyes, at 94 years old, embodies the wisdom and dedication that have marked this coffee-growing family for four generations. In the company of their children, grandchildren, and great-grandchildren, they form the fourth generation of coffee tradition enthusiasts.
Over the years, they have transmitted with pride and devotion their love for the countryside and for coffee, thus consolidating a family legacy that lasts over time.

Ojo de Agua Estate Blend Process

The process starts with the careful manual selection of ripe cherries, and flotation to ensure purity. The cherries then undergo aerobic fermentation that lasts 36 hours, allowing oxygen to provide their characteristic nuances.

Once these intense first 36 hours are completed, the cherries are then pulped to give way to an anaerobic fermentation phase that lasts for an additional 24 hours. This meticulous process not only highlights the richness of the flavours, but also ensures the consistency and excellence of coffee in every cup.

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