COLOMBIA Rodrigo Sanchez, Filter
Region: Huila | Altitude: 1730 masl |
Process: Coconut/ lemonade cofermentend |
Variety: Purple Caturra |
Trader: Sucafina |
Tasting notes; coconut, cholupa, pineapple
Suitable for: filter and French press brewing methods.
Rodrigo Sanchez Valencia is a third-generation coffee
farmer at Finca Monteblanco. His grandfather began
cultivating coffee here several decades ago and today,
Rodrigo works to preserve the natural diversity and
productivity of the farm.
Cherry is selectively handpicked and delivered to the on-
site wet mill. Rodrigo selected “Purple Caturra” for this lot,
a Caturra variety with different leaves and cherry color than
Red Caturra. When measured on Brix sugar content
meters, “purple” Caturra has higher Brix content than
typical Red Caturra. Cherry is floated to remove any under
or over-ripe coffee.
Before processing cherry, Rodrigo combines a mixture of
lactobacillus, saccharomyses and cerevisiae bacteria for a
total of 10 different yeasts to cherry to promote
fermentation. Rodrigo also added cholupa, a sour fruit
often used to make a form of lemonade, and dried coconut
to this mixture to add additional flavor. Finally, he adds a
sugar-rich mixture to feed fermentation, such as molasses,
panela or granulated sugar. The mixture is sealed and
fermented for 8 days. After 8 days, cherry is added to the
fruit mixture and fermented for 180 hours (7.5 days).
Following fermentation, coffee is washed in clean water
and laid in parabolic beds to dry. Cherry is raked frequently
to ensure even drying. It takes approximately 25 to 30 days
for cherry to dry.
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