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Organic Blend

Natural

Organic Blend – Data Sheet

– Coffee name: Organic Natural Blend
– Grade: Product of Colombia

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Pitalito, Huila
– Farm: Montebonito
– Altitude: 1.400 – 1.600 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Caturra, Castillo , Colombia
– Drying: Sun Drying
– Processing: Natural
– Fermentation: 50hrs Aerobic

ORGANOLEPTIC CHARACTERISTICS
– Notes: Honey, Sweet Syrup, Jasmine and Yellow Fruits
– SCA Score: >86

Farm Info

The Organic Natural Blend is harvested and produced by Rodrigo Sanchez on one of his farms, Finca Montebonito in the village of El Rosal in the municipality of Pitalito, with an altitude of 1400 to 1600 meters above sea level, where the Magdalena River surrounds part of our farm.  Varieties such as Caturra, Purple Caturra, Pacamara, and Colombia are grown on this farm, with excellent development for its productive process during the year. Montebonito has been cataloged as a farm that has natural resources and areas of pure forest that allow the farm to have the capacity to offer our crops great potential, in addition to having shade trees within the coffee plantation, allowing Montebonito to position itself every day through our path of research with specialty coffees.

Organic Blend Natural Process

For the natural process of this blend, batches of varieties such as Geisha and Pink Bourbon are used. These coffees are harvested at an average of 25° to 27° Brix and with a pH between 5.6 and 5.9. Once the coffee is harvested, it is floated and placed in a trailer to ferment for 50 hours before being transferred to the parabolic dryer for the following 20 days, where it is raked to homogenize the coffee.

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