Lot
El Paseo – Colombia
From the public page of manhattancoffeeroasters.com, read on September 1, 2026 · View the original page
Saved copy of that page (September 2, 2026) · View on the Internet Archive
Record contributed by Thomas Anderson
Lot data
- Country
- Colombia
- Species
- Arabica
- Varieties
- Caturra
- Process
- Washed
- Process detail
- 36-hour pre-fermentation in cherry, followed by floating and disinfection using a 2% sea salt solution. Six days of controlled anaerobic fermentation in stainless steel tanks, with collected leachates and specific enzymes added. Mechanically dried below 38°C for 2–3 days and stabilized for 15 days.
- Fermentation
- Anaerobic (144 h)
- Altitude
- 1,800 m
Where it comes from
Coffees from this lot
Cuppings
Manhattan coffee roasters (roaster) · cupped on their own roast
violet, lychee, dragon fruit
Each cupping is signed by whoever made it, on the product it names. Where there are several, they are shown one by one and never averaged.