Pear・Red apple・Orange

Didimo Guzman

Passage Coffee

Roaster: Syuichi Sasaki

Didimo meticulously keeps the coffee trees healthy; he applies 120 grams of fertilizer per tree every four months and removes weeds every three months. La Brasilia’s drying area has a high roof and open sides, ensuring the perfect environment for drying coffee. In addition, a gas dryer is used to fine-tune the drying process at temperatures below 40°C. The parchment coffee is then left to rest for about 8 days before being shipped to market.

Country: Colombia
Region: Alpes, Gaitania, Tolima
Farm: La Brasilia
Farmer: Didimo Guzman
Variety: Colombia
Growing altitude: 1760-1950m
Process: Fully Washed