Rebelbean Colombia Benedicto Puentes González, 250 g

Benedicto and his coffee was part of the lot selection for our Underdog project last year. That's how we got to know each other, also thanks to a joint online conference moderated by the Chicas girls, but we (and you) had a chance to meet Benedicto in person. A couple of months ago, he was travelling through Brno and gave a lecture at the café in Vlněna about his farm and his approach to growing and especially processing coffee. As part of last year's collaboration, we also paid Benedict a bean moisture meter from the Underdog bonuses, which he has been wanting to get for a long time and is definitely a good help for the uniformity of the quality of his harvest.

Benedicto, and his wife Helena, are big fans of modern processing methods, especially the various macerations and controlled fermentations. Therefore, even though this coffee is processed in, let's say, the classic washed method, the process is still characterised by 2 stages. After picking, the coffee is left to ferment in the cherry for 20 hours, then the cherries are peeled and the beans in the pulp are again left to ferment for 30 hours before being washed. So it's actually kind of a light combination of all 3 methods you might think of: the natural dry method, the honey method and the classic washed method. Probably because of that, this coffee is beautifully fresh and clean in flavour, dominated by juicy notes of apple, kiwi and a floral yet spicy bergamot aroma.

Farmer: Benedicto Puentes González

Region: Ibagué, Tolima

Variety: Caturra, Castillo

Processing: Washed

Altitude: 1600 m above sea level

Importer: Chicas Industry

Flavour: YELLOW APPLE, KIWI, BERGAMOT