El Fénix, situated in Calarcá, Quindío, Colombia, at 1,680-1,800 MASL, grows rare coffee varieties like Tabi, Gesha, Wush Wush, Moka, Pink Bourbon, and Caturra. It is a visionary project housing three complementary businesses. The farm includes an organic coffee forest and post-harvest lab, focused on experimental farming techniques, organic production, and breeding programs. El Fénix offers courses in farm management and cupping, attracting roasters with its ideal climate, strong sunlight, and annual rainfall of 2,275 mm. It's a pioneering center for innovation and education in coffee farming, fostering industry attention.
After being submerged in water for 24 hours, the coffee undergoes fermentation twice, similar to the honey process, enhancing sweetness and acidity. It's then washed three times to remove residues. After washing, it rests underwater for another 24 hours in a sealed container to improve aroma. The dried coffee follows the honey method, but is fully sun-dried before packing. This process results in a bright, sweet cup with floral notes in the aroma, ideal for enhancing the coffee's profile.
250g
