Colombia | Didier Galindez Espresso

Didier Galindez owns and manages El Carbonero, a 1.5-hectare farm located at 1,800 MASL in Sevilla, San Agustín. This lot is a separation of Caturra, harvested in November and December 2024. This harvest is showing great balance and sweetness, with an approachable flavor profile of dried yellow fruit like mango, panela-like sweetness, and creamy milk chocolate.Cherries are picked at peak ripeness and left to ferment in a wooden hopper for 24 hours. The cherries are then depulped and fermented in a tiled tank for 35 hours. The seeds are then rinsed four times to remove all the mucilage and then dried on raised beds for 20 days.