Colombia Finca La Pradera Passionfruit & Wine Yeast-Infused Fermentation, Anaerobic Honey Process

Passionfruit, gooseberry, malborough sauvignon blanc, tropical and juicy
TOP LOT
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Bag Weight 35 KG BAG
Harvest Season 2022/23
Status Spot
Lot Number P8001958-3
  • Out of Stock Bag(s)
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About This Coffee

This special passionfruit and wine yeast infused fermentation lot is sourced from producer Felipe Archila and his farm Finca La Pradera. 

La Pradera is a 16 hectare estate with 12ha dedicated to coffee production. The farm is located in Armenia, Quindio and sits at an altitude of 1,350masl.

This lot was processed using a combination of anaerobic fermentation with added wine yeast and fresh strawberry along with the honey method (more below)

Origin Colombia
Subregion El Caimo, Armenia, Quindio
Harvest Season 2022/23
Producer Type Single Estate
Farm Name Finca La Pradera
Processing Honey Processed
Processing Description Anaerobic honey process with passionfruit and wine yeast
Growing Altitude 1350m
Plant Species Arabica
Variety Castillo
Coffee Grade COL CA WA MIC
Screen Size 15 Up
Bag Weight 35 KG BAG
Bag Types Grain Pro / Ecotact

The Process

This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected and then undergo a 72-hour anaerobic fermentation in plastic tanks with added wine yeast and fresh passionfruit pulp. CO2 is added to displace the oxygen, creating an anoxic environment for the fermentation.

After fermentation the cherries are then de-pulped and, with the mucilage still intact, dried on raised African beds. Shade is utilised to manage the temperature below 35°C until they reach the ideal humidity level (12%). 

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 El Caimo, Armenia, Quindio
  • Farm Name Finca La Pradera
  • Producer Type Single Estate
  • Processing Honey Processed
  • Processing Description Anaerobic honey process with passionfruit and wine yeast
  • Bag Types Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Castillo
  • Min Growing Altitude 1350m
  • Screen Size 15 Up
  • On Sale No
  • Top Lot Yes
  • Price Per Kg €30.25
  • Status Spot
  • Coffee Grade COL CA WA MIC
  • CTRM Contract Number P8001958-3
  • Origin Colombia
  • Warehouse Schwarze & Consort.