Coffee Story

Aurora has a distinct grape-like flavour with floral notes of jasmine and a velvety smooth body. It’s a real flavour bomb. 

This coffee is produced by the world renown Jhoan Vergara at his family run farm, Las Flores, in Huila, Colombia. The family has been producing coffee at the farm since 1990 where Jhoan developed a special interest in experimental coffee processing.  This coffee is a washed tartaric, which means it goes through an anaerobic fermentation twice before being washed to remove any remaining mucialage. This results in an incredibley pronounced grape-like profile that we can’t get enough of!

PROCESS DETAILS (Experimental)

• STEP 1. THE CHERRIES ARE HAND PICKED (90% RIPE / 10% UNRIPE) OPTIMAL RIPENESS STARTS AT  20°BRIX ONWARDS
• STEP 2. THE CHERRIES ARE PUT IN SEALED PLASTIC BAGS (ANAEROBIC PROCESS), FOR 60 HR APPROX AT AN AVERAGE INSIDE TEMPERATURE OF  20°C.
• STEP 3. THE COFFEE IS THEN PULPED AND LEFT TO OXIDATE FOR 3-4 HOURS.
• STEP 4. THE BEANS ARE THEN PUT BACK IN SEALED PLASTIC BAGS FOR 60 HOURS TO UNDERGO THE SECOND ANAEROBIC PROCESS.
• STEP 4.  THE BEANS ARE THEN WASHED  WITH A LITTLE WATER WHILE QUICKLY STIRRING THE COFFEE TO REMOVE THE REMAINING MUCILAGE.
• STEP 5. THE BEANS ARE PUT IN DRY IN A CASA ELBA FOR 12-15 DAYS, WHILST TURNING THE BEANS EVERY 2 HOURS.

Region: Huila, Colombia

Varietal: Tabi

Altitude: 1750Masl

Process: Tartaric Washed - Double Anaerobic