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Colombia Finca Luisa Juan Pablo Tabi Carbonic Macerated Natural
$12.28 - $418.95
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Country: Colombia
Region: Ciudad Bolivar, Antioquia
Farm: La Luisa
Farmer/Grower: Juan Pablo y Familia Velez
Varieties: Tabi
Processing: Experimental Carbonic Macerated Natural
Altitude: 1800 m.a.s.l.
Humidity: 10.6%
Density: 1.11 g/ml
Harvest Date: November, 2021
Arrival Date: March, 2022
Marks: 003-0685-0031
SCA Cupping Score: 86.5
- Strong fragrance and aroma of dark berries. Flavors of dried strawberries and lemonade with a nice lingering sweetness of panela and raisin in the aftertaste. There is a nice medium acidity that reminds us of black currant with a heavy, syrupy body to compliment. A very unique profile!
- This is an extremely unique and experimental coffee. We recommend keeping it somewhere in the medium range from light-medium to dark-medium and best brewed manually. The fruit and berries will pop at the lighter roasts while the punchy sweetness and “dark” notes will shine at the darker end of the medium roast range. 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 Tabi variety 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.