Andinas Colombian Coffee Premium Quality: GOLDEN

  • Sale
  • Regular price $27.77


Golden Coffee is considered a premium coffee due to its double processing,
it goes through the same processing as a Yellow Honey; the coffee cherries are
picked mature and ripe, then they get selected and inspected for production. 

At Andinas Coffee the cherry skin is removed shortly after picking the fruit usually
after 8 or 12 hours of the harvesting, just like in Honey processing 100% of the fruit
mucilage is kept on the seeds. The main difference of producing Golden coffees is
fermentation phase.

Unlike any other process Golden Coffees at this point are transported to the
fermentation area & kept inside Oak barrels for certain periods of time before
being disturbed or even dried. During this phase, the coffee is fermenting and
developing exquisite flavors and aromas + acquiring the unique liquorish
characteristics of a Golden process that are the product of the pectin and sugars
turning into acids and alcohols inside the sealed wood barrels which combine to
create the flavor compounds that are exclusive to a Golden Profile. After the
months of aging have passed, the coffee is inspected and tested for quality assurance. 
Once the beans pass the rigorous tests the dying phase may begin, drying periods
depend on both weather and the individual style of Golden process determined by
the producer, but normally the 11% moisture required for export is achieved
after 21 days.
This is a key stage for Golden coffee production, Constant attention is imperative
to the process and the staff is required to spread a thin layer of the beans for
fast even drying. Rotation and manual inspection is crucial to give Golden
Coffees its premium notes.
Golden Coffee has a very delicate flavor and its notes are resembling of chocolate,
grapes, ripe peaches, plums and liquorish, along with a silky smooth body.
A clear example of intentional, experimental and innovative processing methodology,
having a much lighter ecological impact while elevating the profile of micro
lots and specialty techniques.