WELCOME TO
MUSKOX COLOMBIAN COFFEE
This brand was born with the intention of bringing to the world the different flavors of coffee that are produced in the different departments of Colombia, with a variety of lands and altitudes that make it surprising, representing an exotic and diverse country like its flora. We have the purpose of satisfying the most demanding palates, collecting the best of the beans and carrying out a completely natural process with the expert hands that have worked from generation to generation; the peasants settled in the Andes Mountains in the department of Santander, the indigenous people of the Serranía del Perijá in the department of Cesar and the Arhuaco indigenous people of the Sierra Nevada de Santa Marta in the departments of Cesar and Magdalena.
We invite you you to join this experience, so that you can discover a new variety of flavors.
natrural process
From the flowering of the coffee tree until the coffee can be harvested, between 6 and 8 months pass. During these weeks the fruit changes from an intense green color to yellowish, orange and finally red. On the farms where lots of specialty coffees are harvested, the beans are sorted and cleaned; only the red beans are selected with the index finger and thumb without grasping the fruits in the hand, this is because selecting the immature or overripe beans modifies the flavor of the lot, therefore it is necessary to separate those that are not suitable or are damaged or affected by an insect. In addition, the way of harvesting helps to prevent damage to the coffee tree (the plant that produces coffee).
Then, the drying process follows, as we are talking about NATURAL COFFEE, this does not have special additives, therefore it is made with classified beans, they are spread out on a high bed under a canopy so that the coffee dries in its own shell, beans are kept no more than 3 inches thick so they can get good air circulation. As the beans dry, the people in charge move the grains every 3 or 4 hours so that both the lower part and the upper part dry equally, in this way a coffee will be obtained without any type of variation in its flavor, obtaining what we call a PURE COFFEE.
After three or five days, the coffee begins to feel rubbery or rubbery. At this point, the beans are stacked on the beds in 5- to 6-inch-thick piles for more room. However, you should keep stirring the coffee so that it dries evenly, this is done at least twice a day.
This process lasts around 12 to 20 days depending on the climate of the region where the drying is taking place. For the result of a good process, the temperature and humidity of the place have an impact; It is important to dry the coffee to a humidity percentage of less than 11%, and to achieve this, good heat is required. So if the day reaches between 29 and 31ºC, there will be no problem with leaving the coffee in the beds.
In terms of flavor characteristics, coffees processed in this way tend to have high body, low acidity, and exotic flavors. It is also common to find vinous flavors, and with intense fruit.
THE HISTORY OF THE COFFEE FAMILY
