Colombia | Cherry Ferment

Cauca, Cajibio, Colombia

Variety      [  Castillo | Caturra ]

Process  [ 48 hours Anaerobic fermentation in cherry, 60-65 hour second fermentation and Washed]

Roast style [ Omni roast ]

Altitude      [ 1850 m]

Q grade     [ 85.92 SCA Scored]

Mandarin / Blackberry / Mulberry

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This unique coffee supports female farmers in the region and is beautifully fruity in flavour, with a lingering citrusy aftertaste.

Valencia is one of Cauca’s distinguished women coffee producers. Her coffee was featured at the women’s-only cupping event during the Cauca Coffee Festival, where it impressed the judges with a profile more reminiscent of a Geisha than traditional varieties.

Process

Valencia does an initial flotation and a disinfection process; from there cherries are taken to tanks where they are fermented for 48 hours. They measure the pH, which normally starts at 7, and the Brix degrees, which start at 18. After 48 hours, cherries are depulped and they measure the pH and Brix again to see how they have decreased. Then they ferment it a second time, now depulped, for between 60 and 65 hours, and take it out when the pH drops to approximately 4.5 and the Brix degrees drop to between 10 and 11. Once dry, at an average moisture content of 11%, we store it in GrainPro bags inside fique sacks.

Huge Thanks to OUR  COFFEE IMPORTER [ KindredForest ]