Colombia Finca La Luisa Peach Infused Fermentation Honey
|Bag Weight||35 KG BAG|
About This Coffee
This special peach infused fermentation lot is sourced from producer Juan Pablo Velez and his farm Finca La Luisa.
Sitting at an impressive elevation of 1,720masl, La Luisa and is a large 70 hectare estate located near the village of San Bernardo de los Farrallones, Ciudad Bolivar, in the regon of Antioquia.
This lot was processed using a combination of anaerobic fermentation with added fresh kiwi pulp along with the honey method (more below)
|Subregion||Ciudad Bolivar, Antioquia|
|Producer Type||Single Estate|
|Farm Name||Finca La Luisa|
|Processing Description||Double anaerobic ferment (pre and post pulping) with fresh peach juice|
|Coffee Grade||COL CA WA EXCO EP10 8DEF|
|Screen Size||15 Up|
|Bag Weight||35 KG BAG|
|Bag Types||Grain Pro / Ecotact|
This lot utilised a double carbonic maceration fermentation in stainless steel tanks - one cherry fermentation and a second after pulping with fresh peach juice.
Ripe coffee cherries are introduced to the tank and CO2 is flushed to create an environment without presence of oxygen (anoxic). The cherries are fermented in this environment for 5 days (120 hours.)
The cherries are then removed and de-pulped but the leached liquor from the fermentation is preserved. The pulped coffee is then fermented a second time with a leached liquor from the first fermentation as well as fresh peach juice. This second fermentation takes 3 days. Finally the coffee is dried on raised beds as a honey process until the optimum moisture content has been reached.
History of Coffee in Colombia
As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.
- Subregion Ciudad Bolivar, Antioquia
- Farm Name Finca La Luisa
- Producer Type Single Estate
- Processing Honey Processed
- Processing Description Double anaerobic ferment (pre and post pulping) with fresh peach juice
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Caturra
- Min Growing Altitude 1750m
- Screen Size 15 Up
- On Sale No
- Top Lot Yes
- Price Per Kg €26.45
- Status Spot
- Coffee Grade COL CA WA EXCO EP10 8DEF
- CTRM Contract Number P8002158-2
- Origin Colombia
- Warehouse Vollers Hamburg