Colombia Dulce Misterio '24 250g

Dulce Misterio is one of our newest providers. Its owner, Mauricio Duque used to be a conventional coffee exporter, but the pandemic put his company out of business and he now had time to fulfill his dream of producing the best Colombian specialty coffee.



His farm, near Neira in Caldas, is 13ha at altitudes from 1850 to 2040 masl, 100% planted with coffee. He is a firm believer in clean and simple coffee processing which enhances the attributes of the terroir.



Natural Chili Bourbon:



1) The coffee is picked only in its optimum ripeness. For this, he has a set of growers that work with him year-round. These growers are trained on picking and they have a fixed amount paid, regardless of how much or how little coffee they pick in a day's work. This implies pickers don't have pressure or a need to pick large amounts of coffee where unripe cherries would probably be present.



2) The coffee is hand sorted, where under- and overripes are set aside and processed separately.



3) The coffee is floated/washed to get rid of unwanted materials and poor-quality beans, and to have cleaner coffee for the rest of the process.



4) The cherries are moved to closed plastic tanks where a 48-hour cherry fermentation takes place. The tanks are filled with 70kg of cherries and have special valves so excessive gas pressure can be released.



5) The cherries are taken to his Parabolic Solar dryer for 24 hours for an initial drying - more specifically, a dehydration.



6) The cherries are moved to a Guardiola (spinning cylinder with mechanical drying) for 6 more days at a controlled

temperature, never surpassing 42 °C until target moisture is achieved (10-11%). The heating system of the Guardiola uses coffee husk gathered from previously dry milled coffees as fuel.



7) The coffee is put in GrainPro bags for 15 days to stabilize its profile and moisture content.