1/12 Horus Bend, Bibra Lake, Western Australia
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Colombia Ciro Hermoso
Columbia Ciro Hermoso, 250g.
Single Origin espresso.
Origin: La Union, Narino
Processing: Dry Anaerobic Fermentation
Altitude : 1800 – 1850 MASL
In the Cup: Sticky molasses and juicy orange. Mooreish cup with a balanced body, sweet toffee to finish.
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It’s the season for Colombian coffee beans and what better place to start than with these Colombia Ciro Hermoso coffee beans.
Roasted for espresso, pour these beans in your hopper and drink as a long black for a superb coffee experience.
These microlot coffee beans have been sourced from 4th generation Colombian coffee growers.
Ciro and his family have been growing coffee since 1990. In 2016 the family supplied their first microlot to the FNC. Since then, they have been consistently producing exceptional microlot coffee beans.
“Microlot” refers to a small lot of coffee cherries that have been chosen for showing unique and interesting qualities. The microlot is given extra care and attention to further develop these rare attributes. There’s only a small amount of coffee the microlot produces so you have to be quick to score a bag of microlot coffee beans.
Colombian coffee beans are seen as some of the best in the world. When you see the landscape, it’s no wonder why. With lush greenery, rich soil and high altitudes – these coffee beans have treated with the most ideal conditions.
In addition to a perfect landscape, Colombian coffee farms are spoiled with perfect level of rainfall. There’s at least 80 inches of rainfall per year complimented with a warm and tropical climate.
Want to read more about Colombian coffee beans? Check out our blog post here.
For these microlot coffee beans, the cherries were strictly handpicked with the same level of ripeness. The pickers are careful to only select the most healthiest coffee cherries to ensure a consistent and well balanced cup will be achieved.
The coffee cherries are then pulped and shadow dried in parabolic beds. After being dried, they are then exposed to a dry anaerobic fermentation for 35 hours. This accomplishes an ideal moisture content for the coffee beans.
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The Leaf Bean Machine team