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Colombia Finca Luisa Juan Pablo Caturra Carbonic Macerated Natural 0030
$11.17 - $418.95
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Country: Colombia
Region: Ciudad Bolivar, Antioquia
Farm: La Luisa
Farmer/Grower: Juan Pablo y Familia Velez
Varieties: Yellow and Red Caturra
Processing: Experimental Carbonic Macerated Natural
Altitude: 1800 m.a.s.l.
Humidity: 10.2%
Density: 1.15 g/ml
Harvest Date: November, 2021
Arrival Date: March, 2022
Marks: 003-0685-0030
SCA Cupping Score: 87.0
- Pomegranate and tropical fruits in the fragrance and aroma. Sweet flavors of black cherry, pineapple and mixed tropical fruits. Aftertaste reminiscent of a raspberry pie or pastry. Tart raspberry-like acidity. Juicy medium body. Definitely a head-turner!
- This is an extremely unique and experimental coffee. We recommend keeping it light to medium and best brewed manually. Brew it through an espresso machine for something out of this world!
This is the fourth harvest of experimental processing that we have purchased from Juan Pablo
and his results just keep getting better and better!
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.
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.