Finca La Luisa | Colombia

Pina colada, lemon, tropical fruits, champagne 

Process: Coconut and lemon infused anaerobic fermentation 
Varietal: Castillo
Producer:Juan Pablo Velez

This lot utilised a double carbonic maceration fermentation in stainless steel tanks - one cherry fermentation and a second after pulping with fresh lemon and coconut

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 coconut and lemon. 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.