COFFEE ROASTER

Processing: Honey method The ripe coffee cherries are selectively hand-picked and sorted. The coffee is sun-dried in greenhouses on african beds for about four weeks.

Packing: 1 kg bag, color black with valvule, recyclable.

Screen: 15+ SCA score: 87.5

Cup profile: Clean and balanced cup, good body and medium acidity with notes of caramel, chocolate, walnut and green fruits Medium high aroma, with notes of caramel, apple and walnut.

Brewing: Espresso machine, moka pot, aeropress, siphon),as a single origin or in blends. (medium roasted suggested) Drip methods: Kemex, Kone, V60, kyoto, Style slow drip, Neapolitan Flip. (light roasted suggested).

Soil: Volcanic loam Varietal: caturra, Castillo, Variedad Colombia.

Harvest: May- August

Altitude: 1.600 - 1.750 m.a.s.l Finca La Guamera is adjacent to a village and involves the local community in the production process, from seedlings to manual sorting of ripe fruits. Their hard and enthusiastic work guarantees the physical and sensory quality of the extraordinary coffees from this estate.

The Colombian Arabica Coffee is a product of high altitude zones, up to 2000 m. It is known for its selective harvesting tradition. The most famous called 'via humida' is a selection of the best beans.
In addition to these precautions the Union of Producers, National Coffee Growers Federation is working hard to maintain economic, honest and fair development for rural families.

Cocoa powder is the final product obtained by milling the cocoa cake, which is the mass of cocoa after it is processed, to reduce the fat content.
Types of cocoa powder: • Natural: 10-12% - 20-22%. It has an acid taste and a little astringent with a typical note of chocolate. Common uses: Brownies, biscuits, cake *Alkaline: 10-12% - 20-22%. Alkalization partially neutralized the acids present in cocoa and reduces astringency. Common uses: chocolate drinks, pastries and confectioner

Minimum quantity : 1 kilo

packaging: double Kraft paper bag

shelf life: 24 months in original storage

Cocoa butter is a vegetable fat derived from cocoa extracted from pressed toasted cocoa seed.

Containing a small amount of glycol and phospholipids, sterols(1.83-2.09 mg/g fat), tocopherols(beta and gamma tocopherol). Tocopherol are natural antioxidants that contribute to the protection of cocoa butter against oxidation.

Minimum quantity: 1 kilo