PASSIONFRUIT x CHOCOLATE x PANELA
Discover the taste of Colombia in our coffee:
SWEET
We wanted to find a very smooth, sweet coffee that could be enjoyed all day. Mainly to break the habit of those who always add sugar to coffee (just kidding).
We love it sweet and without bitterness.
Its main notes are:
Passionfruit, chocolate, and panela.
WE KNOW YOU LOVE COFFEE
Information about the sweet:
- Varieties: Chiroso
- Origin: Anzá, Antioquia
- Coffee Grower: Liliana Ramirez
- Farm: El Yolombo
- Process: washed
- Drying under shelter
Our commitment
Each coffee bag carries two commitments from Desarrolladores de Café.
On one side are the people producing the coffee: coffee growers who almost always wake up before dawn to give us the best that their farm can offer: the best possible quality. We cup each lot to ensure its quality.
On the other side is you: we commit to roast each batch with the greatest care possible to highlight the best attributes in the cup. Don’t hesitate to contact us to request the cupping notes for each batch. We always cup.
Excellent coffees, because good is not enough.
The protagonist of FUNKY is:
LILIANA RAMIREZ
We met Liliana Ramírez through a great client. Doña Liliana worked with him in his house and one day while talking, Felipe realized that Liliana owns a coffee farm in Güintar Anzá. Very excited about his passion for coffee, he contacted us and made us fall in love with her coffee.
For seven years she has been producing a very famous variety: Caturra Chiroso and some bushes of the Catimor variety. It is a delicious blend with notes of yellow fruits and excessively sweet.
Every cup of coffee helps change the world of a family and its surroundings.
And why is it SWEET?
This farm is 17 years old. Due to a lack of financial resources, seven years ago they started planting and making use of the land through coffee. It is a 15-hectare farm and currently they have 5,000 coffee plants.
Currently, washed, traditional processes are carried out. We have the idea of working together to improve and experiment with new processes as much as possible.
By the traditional washed process.
Guide to enjoy the sweetness in:
THE PEELER
- 30g of coffee ground medium-coarse
- 500g in three pours 60g, 320g, 500g
- 94 °C
- 3-4 minutes
ESPRESSO
- 18g of finely ground coffee
- 54g Espresso
- 92 °C
- 28-30 seconds
We are working on a video.
