Farm/Producer: El Puente Mill
Region: Colombia, Huila Palestina
Altitude: 1550-1980 masl
Variety: Caturra, Castillo, Colombia, Bourbon
Cup Profile: Milk chocolate, creamy mouthfeel, mellow acidity.
“El Puente (meaning bridge) is named after the footbridge over the river near the new El Puente processing facility. This facility in the Palestina region of southern Huila processes coffee from small surrounding farms, of over one hundred families, who produce coffee on their farms and deliver it to El Puente, which is designed to handle larger volumes of coffee than the mills on individual farms can process.
El Puente receives the cherries from the producers that are selected by some areas, dependant on the profiles and whether the cherries are in the correct maturation for the blend. The next step is the floating process and to measure the Brix degrees in order to determine the hours of fermentation. Then the de-pulping process takes place and the beans are deposited in tanks for 30 to 42 hours. After fermentation, the beans are washed and go to their drying process that lasts about 15 to 18 days in the sun in parabolic dryers.”