Finca La Luisa is located in the small town of Bolívar in the Southwest corner of Antioquia. Juan Pablo is one of the very few coffee growers in the area that is experimenting with carbonic maceration! Carbonic maceration is a type of anaerobic fermentation. “Anaerobic” simply means no oxygen is in contact with the coffee as it ferments. Carbonic macerated coffee is usually fermented in a stainless steel tank and carbon dioxide is actually pumped into the tank so there is some pressure inside the tank. The technique is being influenced by oenologists who have great expertise in fermentation. The idea is to promote fermentation at a cellular level inside of the fruit. Less alcohols are usually produced, which enables a producer to extend fermentation times without getting a "boozy" flavor.
In this batch, Don Juan adds freshly picked red and yellow caturra cherries to a stainless steel fermentation tank. Oxygen is pumped out with CO2 and the cherry is allowed to ferment for 168 hours! After the carbonic maceration is deemed complete, the cherries are removed and dried on raised beds as a natural for 20 more days.
This is the fourth harvest of experimental processing that we have purchased from Juan Pablo and his results just keep getting better and better!
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