el fénix

El Fénix, situated in Calarcá, Quindío, Colombia, at 1,680-1,800 MASL, grows rare coffee varieties like Tabi, Gesha, Wush Wush, Moka, Pink Bourbon, and Caturra. It is a visionary project housing three complementary businesses. The farm includes an organic coffee forest and post-harvest lab, focused on experimental farming techniques, organic production, and breeding programs. El Fénix offers courses in farm management and cupping, attracting roasters with its ideal climate, strong sunlight, and annual rainfall of 2,275 mm. It's a pioneering center for innovation and education in coffee farming, fostering industry attention.

Cherries are hand-picked, floated, and fermented in a deep-cleaned tank covered with a submerged sheet, creating a vacuum effect for anoxic fermentation over 48 hours at around 25°C. The water and sheet stabilize temperature, with hot water added if needed. After fermentation, the water is drained, the sheet removed, and the cherries rinsed, pulped, washed, and graded. The coffee beans are then sun-dried for 4 to 8 hours daily on raised beds for 2 to 3 weeks, ensuring optimal quality.

250g