This special strawberry infused fermentation lot is sourced from producer Juan Pablo Velez and his farm Finca La Luisa. This sits at an impressive elevation of 1,720masl and is a sizeable 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 combined process of anoxic fermentation in fresh strawberries along with the honey method for drying.
Utilising a double carbonic maceration fermentation in stainless steel tanks - first a coffee cherry fermentation and then second after pulping, a second fermentation process with fresh sliced strawberries grown locally.
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 strawberries. 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. The beans are then processed for export.
We think you’ll love brewing this on filter. This is a light and interesting coffee to enjoy black. Full of vanilla/strawberry milkshake smoothness with some classic Colombian milk chocolate. The perfect interesting treat for coffee fanatics!
Follow the farm on instagram @finca_la_fresa
This special strawberry infused fermentation lot is sourced from producer Juan Pablo Velez and his farm Finca La Luisa. This sits at an impressive elevation of 1,720masl and is a sizeable 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 combined process of anoxic fermentation in fresh strawberries along with the honey method for drying.
Utilising a double carbonic maceration fermentation in stainless steel tanks - first a coffee cherry fermentation and then second after pulping, a second fermentation process with fresh sliced strawberries grown locally.
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 strawberries. 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. The beans are then processed for export.
We think you’ll love brewing this on filter. This is a light and interesting coffee to enjoy black. Full of vanilla/strawberry milkshake smoothness with some classic Colombian milk chocolate. The perfect interesting treat for coffee fanatics!
Follow the farm on instagram @finca_la_fresa
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