Tolima Nouveau
Colombian Carbonic Maceration Natural
An experimental process borrowed from wine making in Beaujolais, France applied to coffee for explosive results!
Big, sweet, and fruity, reminiscent of strawberry shortcake
Click Below to Learn The Story of this Coffee
This is our first coffee produced using the Carbonic Maceration method. It is a natural processed coffee, meaning it is allowed to dry within its fruit. The difference is is a technique borrowed from wine making common in Beaujolais, France ("Beaujolais Nouveau" - get it?!).
Carbonic maceration refers to the fermentation of the coffee cherries in drums where all of the oxygen has been forced out with pressurized nitrogen. The anaerobic fermentation that occurs over several days afterwards results in an extraordinary fruity, malty and pastry-like flavour profile.
| Taste | Crisp acidity and a healthy amount of sweetness to make it tasty and balanced. |
| Aromas | Huge fruity character resulting from anaerobic fermentation, reminiscent of strawberries and blueberries. There's also a good amount of shortbread-like pastry aromas. Delicious! That being said, if you don't drink your coffee black you may want to approach with caution. Naturals taste amazing black but can taste a little odd with milk! |
| Body | Very smooth with medium weight. |
| Origin | Planadas, Tolima, Colombia |
| Producer | Various organic certified producers from the Association of Ecological Producers of Planadas (ASOPEP) |
| Roast | Medium ~ Fruity & Ripe |
| Flavour | Big, sweet, and fruity, reminiscent of strawberry shortcake |
| Harvest | October/November 2018 |
| Varieties | Colombia, Castillo, Caturra & Typica |
| Altitude | 1400 to 2100 meters above sea level |
| International Coffee ID | #0003/0037/01184 |
Regular price $18.00
*Includes core neighbourhoods and Kanata, Stittsville, Barrhaven, Nepean, Alta Vista, Vanier, Gloucester & Orléans.
May be 1 extra day for Gatineau.
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