San Fermin( Filter Roasted )

COUNTRY: Colombia

DEPARTMENT: Tolima

MUNICIPALITY: Planadas

ELEVATION: 1400-2100 MASL

VARIETIES: Blended (mixed variety)

PROCESSING: Washed

PRODUCER: Smallholder producers

The coffee producers of San Fermin begin their process by carefully picking the ripe cherries and some of them, float the cherries to remove any defect cherries that are less dense and foreign material, such as leaves. Nowadays, most producers leave the cherries without water, and beans are left to ferment for 30 to 36 hours in a traditional, tiled, covered tub, in open air. The beans are then washed twice with a small amount of water to clean them. They are taken to the drying are, which can range from rooftop patios with retractable roofs called Casa Heldas, parabolic covered patios, or parabolic covered drying beds. Depending on the farm’s climate, drying can take between 15 to 30 days. Some producers opt for pre-drying in shade, which can take anywhere from 8 hours to 8 days, to drain any remaining water from the beans.

Once dried, the final parchment coffee is sometimes stored on the farm for one to two weeks. The grower takes his coffee to the purchasing station in Planadas where it is going to be analyzed by the Quality Analyst to determine its quality. A representative sample will go through a rigorous physical analysis first, measuring the moisture level, water activity, and physical defects. It then undergoes a sensory analysis, which ultimately determines its quality grade. From there, the parchment coffee is sent to the dry mill in Armenia to be processed and then sent to port.

RECOMMENDED Suitable for Filter brewing methods and French press.

**NOTE FOR DELIVERY** An order placing BEFORE 2 PM will arrange on next day delivery. An order AFTER 2 PM will deliver on the next following days.