BeMyBean - Colombia El Rosal Washed Filter 250 g

Country: Colombia

Region: Huila

Farm : Finca El Rosal

Processing: Extended washed

Varietal: Papayo

Altitude: 1650 m a.s.l.

ABOUT THE COFFEE

Colombia El Rosal is an exceptionally subtle and elegant coffee from the Huila region, which delights with its delicate fruitiness and tea-like lightness. In the cup, you will find notes of pear, rhubarb, red currant, wild strawberry, and fresh apple. Thanks to the extended fermentation in the washed process, the coffee gains additional depth of aroma while maintaining a clean and transparent character. Ideal for those looking for delicate and highly drinkable filter coffees.

Finca El Rosal is located at an altitude of approximately 1650 m a.s.l. in the Colombian region of Huila, one of the most important specialty coffee production areas in the world. The farm owner, Wilmer Cubillos, has for years consistently developed the quality of his crops, experimenting with varieties and processing methods. This batch was prepared from the rare Papayo variety, whose elongated fruits resemble small papayas and which is famous for its exceptional sensory complexity.

In the cup, Colombia El Rosal offers an extremely clean, bright, and juicy profile. First comes the sweetness of ripe pear and red apple, followed closely by notes of wild strawberry and red currant, with the whole experience rounded off by a pleasant, rhubarb freshness. It is a light coffee on the palate, with a tea-like structure and delicate intensity.

ABOUT THE PROCESSING

The exceptional character of this batch is greatly influenced by the Extended Fermentation Fully Washed processing method. The process begins with the manual harvesting of only fully ripe fruits. Next, the coffee cherries go to a depulper, which separates the skin and most of the pulp from the beans. At this stage, the beans are still covered with a layer of mucilage.

The next step is extended fermentation. In contrast to classic washed processing, where fermentation usually lasts from a dozen to several dozen hours, here the process is intentionally prolonged and carefully controlled. Microorganisms naturally occurring on the surface of the fruit break down the remaining pulp, while creating aromatic compounds responsible for a greater complexity of flavor. It is this stage that allows for the extraction of additional fruitiness and juiciness while maintaining the cleanliness characteristic of washed processing.

After fermentation is complete, the beans are thoroughly rinsed with clean water to remove any remaining pulp. Then they go to drying tables, where they dry slowly until optimal moisture content is achieved. Only then is the parchment layer removed, and the green beans are prepared for export.

The result is a coffee that combines the clarity of a classic washed with the additional aromatic depth obtained through extended fermentation. Delicate, elegant, and full of juicy fruit accents – perfect for filter brewing methods, which will allow it to fully develop its entire range of flavors.

Store in a cool, dry place.