Country: Colombia Variety: Caturra & Castillo Processing: Washed Department: Nariño Municipality: Consacá Elevation: 1300 - 2300 MASL Producer: Producers from Consacá area The coffee producers of Taita begin their process with manual and selective picking of ripe cherries. These cherries are then transported to the wet mill on the farm, where they are pulped on the same day, usually without using any water. Occasionally, some producers choose to allow the cherries to undergo an in-cherry fermentation before pulping, which lasts for a period of 12 to 24 hours. After pulping, the coffee is fermented either in traditional tiled tanks or closed containers, without water, for a duration of 18 to 32 hours. Following fermentation, the coffee is washed twice with clean water. It is then moved to covered raised beds in the drying area. The drying process typically takes between 8 to 15 days, depending on the farm's climate. Once dried, the final parchment coffee is sometimes stored on the farm for approximately one week. Subsequently, the grower transports the coffee to the purchasing station in Bomboná, where it undergoes analysis by a Quality Analyst to assess its quality. Initially, a representative sample is subjected to a rigorous physical analysis, which measures the moisture level, water activity, and identifies any physical defects. Following the physical analysis, the coffee undergoes a sensory analysis to determine its quality grade. Finally, the parchment coffee is sent to Caravela's dry mill in Armenia for processing before being shipped to the port. Suitable for Espresso Machine, Mokka Pot, Stove Top, French press, and Filter brewing methods Recommended Espresso Machine,Mokka Pot,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.