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Clean and sweet, with a round body and notes of Meyer lemon, chocolate, and cherry. This coffee comes from 36 producers in the Garzón municipality of Colombia’s Huila province. Only ripe cherries were picked, and the beans were fermented (for varying amounts of time, depending on the altitude of each farm) and then washed and dried on patios and in some cases also drying silos.
This coffee comes from the Kirimiri Farmers Co-operative Society, which is made up of the approximately 850 members of the Kirimiri "factory." At the factory, red, ripe cherries are separated from under-ripes, over-ripes and sticks or leaves, and the wet mill processing utilizes clean river water that is re-circulated before it’s disposed of in seepage pits. Before the coffee is delivered to the dry mill for secondary processing, it’s dried in the sun on traditional raised drying beds.
Coffee is native to Ethiopia, and the hills and forests of Limu are one of the places where it still grows wild. The forests in this region have been left largely untouched by human development, and the region is home to a huge variety of wildlife - and varieties of wild coffee trees.
The highest-grown Colombian coffee is cultivated in Los Naranjos, a small region bordering Ecuador and the Pacific Ocean. Coffee from these slopes is well-balanced, with high acidity, medium body, and a lingering citric sweetness.
To go growler of cold brew nitro! 64oz of prime productivity juice!
Menu for N7 Coffee Lab provided by Allmenus.com
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