MANGO x LIME x HIBISCUS FLOWER
Discover the taste of Colombia in our coffee:
WILD
Our friends at Kaffeemacher:innen in Switzerland said “If Jairo Lopez were not a coffee grower, he would very likely be a cardiac surgeon.” Why? Because of his high precision when producing competition coffees. Perfect nutrition, impeccable harvesting, another selection in cherry, controlled fermentation, and drying with rest guards. Incredible coffees on another level.
His main notes are:
Mango, lime, hibiscus flower
WE KNOW YOU LOVE COFFEE
Wild facts:
- Varieties: Yellow Typica
- Origin: Ibagué, Tolima
- Coffee Grower: Jairo López
- Farm: La Noreña
- Process: Natural, extended
- Drying in marquee, with guards
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 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 roasting each batch with the utmost care to highlight the best attributes in the cup. Do not hesitate to contact us to ask for the cupping notes of each batch. We always cup.
Excellent coffees, because good is not enough.
The protagonist of the wild is:
JAIRO LÓPEZ
An agronomist who owns his Villa Noreña farm in the mountains of the city of Ibagué. Jairo is an expert in plant health and is one of the most careful coffee growers when it comes to drying coffee.
Each cup of coffee helps change the world of a family and its environment.
And why is it wild?
Fruity, floral, intense, creamy, complex, intense. Distinct flavors for palates that know how to enjoy coffees suitable for the international competition stage.
We are happy to work with Jairo and we are preparing the next incredible lots for you.
Jairo knows how to prepare coffees with the utmost care. He loves controlling the fermentation and even more detail lies in drying and storage for him. Incredible and unique coffees.
It dries for four days, is stored, dries, is stored, ... for maximum expression!
Guide to enjoy the wild one at:
THE PEELER
- 30g of coffee in medium-coarse grind
- 500g in three pours 75g, 350g, 500g
- 94 °C
- 3-4 minutes
ESPRESSO
- 18g of finely ground coffee
- 54g Espresso
- 92 °C
- 27-30 seconds
We are working on a video.
