Experimental Thermic Process from Colombia

Strawberry Milkshake, Hibiscus Floral Aromatics.

The cup is bright, floral, weird, and delicious.

Notes:

Region: Antioquia, Colombia

Farm: Finca Los Alpes : David Cardona

Variety: Caturra

Altitude: 2000 MASL

Process: Natural Carbonic Fermentation /Experimental

Finca Los Alpes takes coffee transparency seriously. Producer Juan David Cardona is proud of the effort he put into this microlot, and his thorough procedure for his highly controlled natural carbonic fermentation process.

Roughly 36,000 kilograms of cherry were harvested in Finca Los Alpes, Juan David’s 10-hectare farm in Antioquia situated at 2,000masl. The area is predominantly mountainous, and temperatures range from 12-28°C. After transferring the cherries to the Beneficio processing station, they pass through a floatation test to remove any defective coffee.

The sorted cherries are then pre-fermented for 16 hours before entering the lactic fermentation phase, where they stay for 72 hours in hermetic baskets that are connected to a network of hoses. Carbon dioxide flows through the hoses, displacing any oxygen inside the baskets to develop an environment conducive to lactic acid development.

During the 72-hour fermentation, Juan David monitors specific variables that include Brix degrees, pH, ppm, electrical conductivity, and temperature to maintain control over the oxygen-free environment. After fermentation is complete, he takes the cherries to the dehydration station to lower the moisture content from 56% to 9.5-11.5%. The coffee rests in a controlled atmosphere cellar with 15% humidity for 68 days.

The result is an incredible 100% Caturra variety microlot with a comprehensive processing record that can be consistently reproduced harvest after harvest. Tasting notes of peach, plum, pomegranate, blackberry, and honey spring out of this bright coffee, gratifying Juan David’s meticulous efforts with an outstanding cup profile that everyone can enjoy.