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SPECIALTY COFFEE from COLOMBIA Bet-el
Recommended: Filter, Espresso
Origin: Calima Darién, Valle del Cauca, Colombia
Variety: Pink Bourbon
Process: Semi-Washed
Producer: César Ledesma
Tasting Notes: Cherry, white chocolate, vanilla, strawberry
Bet-el - COLOMBIA
SPECIALTY COFFEE from COLOMBIA Bet-el
Recommended: Filter, Espresso
Origin: Calima Darién, Valle del Cauca, Colombia
Variety: Pink Bourbon
Process: Semi-Washed
Producer: César Ledesma
Tasting Notes: Cherry, white chocolate, vanilla, strawberry
SPECIALTY COFFEE from COLOMBIA Bet-el
Bet-el means “House of God, gate to heaven,” and César Ledesma seeks to innovate in his specialty coffees to offer a product of the highest quality to coffee lovers around the world.
In the Western Cordillera of the Colombian Andes, located in the municipality of Calima Darién, in the village of Remolinos, at approximately 1600 meters above sea level, they enjoy an invaluable agroecological zone, with volcanic soils, rain, and constant breezes from Pacific Ocean currents that enter through the Rio Bravo canyon and rise westward towards the Calima Lake reservoir, giving their coffee crops unique characteristics.
They control every stage of the processes in order to guarantee a product of the highest quality, monitoring and controlling every variable that affects the coffee's cup profile. The family's hard work and commitment have allowed them to obtain distinctions that inspire them to continue revolutionizing the history of Colombian specialty coffees.
It all begins by selecting the ripest cherries, harvesting every 7-15 days depending on the time of year and rainfall (more rain means less frequent harvesting). The cherries are taken to the wet processing area, where a second sorting is done by flotation, removing excess organic matter such as leaves, branches, and dried cherries.
Afterward, they are taken to the sorting table for a third sorting, where green, partially ripe, and overripe cherries are removed. Then, they are transferred to tanks to begin the fermentation process.
Two fermentations are carried out in tanks with a degassing valve. The first fermentation takes place over 48 hours in the cherries with a lactic inoculum. Once finished, the cherries are pulped, and a second fermentation begins for 36 hours in the same tank, adding water plus leachate from the first fermentation, adjusting the water level to match the coffee mass.
At the end of the process, the cherries are taken to a solar drying area to reduce humidity and remove excess water. This drying takes 6-24 hours and depends on the time of year and the amount of sunlight available. Afterward, the batches are transferred to the drying equipment, which is electrically powered and uses convection drying cycles, with the temperature controlled to a maximum of 39°C.
Bet-el-colombia-atmans
Data sheet
- Country of Origin
- Colombia
- Roasted for
- Filter & Espresso
- Tasting notes
- Cherry
Fresa
Vanilla
White chocolate - Processing
- Semiwhased
- Variety
- PInk Bourbon
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