Colombia Julio Andres Quiceno Co-Ferment. Coffee (125g) (#017)
| Bolivia | Brazil | Colombia | Costa Rica |
| Dom. Republic | Ecuador | El Salvador | Guatemala |
| Honduras | Nicaragua | Panama | Peru |
| Burundi | Ethiopia | Kenya | Rwanda |
| Tanzania | Uganda | Indonesia | Yemen |
| 88 | 89 | 90 | 91 |
| 92 | 93 | 94-100 | Undisclosed |
| Washed | Natural | Anaerobic | Other |
| Espresso | Filter | Omniroasted |
About Colombia Julio Andres Quiceno Co-Ferment. Coffee (125g) (#017)
Founded by Ivana and Marko, a couple that, while shooting weddings around the globe, somehow fell in love with specialty coffee. Back home in 2018 they decided to rent out a tiny neglected space in Hvar, tear it apart, breathe new life into it and open our first shop in Hvar. We named it kava 37. Today, the Kava family is a sum of three parts - kava37 in Hvar, together with kava2 and kavaRO (their roastery) in Split.
The story of Kava Coffee Roasters includes two people in love, their families, many friends with thoughtful ideas, pinch of childhood memories, a very talented designer, and a spoonful of colour. All of this makes their family a true story. Their cafes are simply named - kava - a Croatian word for coffee. A superscript number is added to the name which represents the street number our coffee shop is home at. Focused on quality while respecting everyone in the long coffee chain, Kava is driven by the amazing community of people that appreciate what they do and how they do it.
This is Kava's second lot coming in from Finca Milan in Colombia. This coffee was processed using advanced fermentation techniques, called culturing, in which starter cultures from fruits, aromatic plants and microorganisms are used.
For this coffee, the culture fruits used were peach and melon, both tasted in the cup. However, these notes are not overwhelming and blend in well with the actual coffee taste. The producer Julio Andres Quiceno decided to call this lot April, because APR are the first letters of the microorganisms being used and additionally he developed this processing method in the month of April.
After fermentation and removing of the mucilage, the coffee beans undergo a meticulous drying process. They are first sun-dried for twenty days, soaking up the natural essence of the sun. This is followed by a five-day mechanical drying period to fine-tune the moisture content. This combination of drying methods preserves the beans’ delicate flavors and aromas.
Cupping NotesPeach / Honeydew / Rooibos Tea
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