Fresa

Coffee information

Weight: 200 g
degree of grinding: Whole bean
kind: 100% Arabica

variety: Caturra

Coffee maker: Juan Pablo Velez
Farm: The Luisa
Region: Ciudad Bolivar, Antioquia
Anbauhöhe: 1750 m altitude
Land: Colombia

Flavor notes: Intense Strawberry, White Chocolate
Body: More balanced
Acid:MIttlerer acidity *

processing: 120 hours of Honey-Fruit **
Fermentation: Co-fermented ***
Drying: Machine dried

Roasting: Medium

* In the context of coffee, the term refers to"Medium acidity"To a sensory property that describes the brightness and freshness of the coffee taste. It is important to note that this acidity is not comparable to the acid in lemon juice or vinegar, but rather characterizes the vibrant and refreshing qualities of coffee. A "medium acidity" signals that the coffee has a balanced and moderate acidity. This can highlight a pleasant freshness and slight sharpness in the taste of the coffee without dominating.

** The"Honey-Fruit" process, Also known as "miel" or "pulped natural" process, is a special method for coffee bean processing. In this process, coffee cherries are harvested by hand and then de-pulped, with part of the pulp sticking to the beans. The beans are then dried on special surfaces or beds, which triggers a slight fermentation of the remaining pulp. This adds sweet and fruity flavors to the coffee, explaining the name "honey-fruit." After drying, the beans are separated from the pulp and thoroughly cleaned. This processing approach enables the creation of complex and fascinating taste profiles in coffee and is enjoying growing popularity, especially in the specialty coffee industry.

*** TheCo-fermentationIs a special processing method for coffee beans, in which they are fermented simultaneously with other natural fruits or substances. During this process, natural yeasts found on the fruit or in the surrounding area play a crucial role. These yeasts convert the sugar into alcohol and contribute to the development of complex flavors. Co-fermentation can lead to unique and diverse flavor profiles in coffee, with the type of fruit used and the environmental conditions during the fermentation process being crucial. This approach allows coffee farmers and roasters to create experimental and innovative types of coffee with unusual flavors.

About Juan Pablo:

Juan Pablo is a fourth-generation coffee producer who looks after the specialty coffees on the farm.
He specializes in striving for continuity and excellence in all his activities.

Finca La Luisa is located in the small town of Bolívar in the southwest of Antioquia. Juan Pablo is one of the few coffee producers in the region experimenting with carbonic maceration!

Carbonation is a type of anaerobic fermentation. "Anaerobic" simply means that no oxygen comes into contact with the coffee while it ferments. Carbonated mash coffee is usually fermented in a stainless steel tank, and carbon dioxide is actually pumped into the tank so that there is pressure in the tank. The technique is influenced by oenologists who have great expertise in fermentation.

The idea is to promote fermentation at the cellular level inside the fruit. Typically, fewer alcohols are produced, allowing a producer to extend fermentation times without getting an "alcoholic" taste.

Juan Pablo, when asked to share his history as a coffee farmer and processor.

"It all starts with a dream, with a seed. In my story, the dream is literally a seed. This story begins many, many years ago. As a fourth generation coffee farmer, I can say that I am not starting from scratch in the true sense of the word, but from the perspective of what is happening now with specialty coffees, I am starting from scratch. And I say that because nothing is set in stone in this business. No matter what, we transform the business. The old problems always exist, they are nothing new. The weather is still a headache. It used to be that way too. Let's say it's worse now, but we have to deal with it. The fluctuation of prices remains the same, as does productivity, pests... What is new for me, and also for many specialty coffee producers, is the tireless search for excellence, for continuity, for the right adaptability to new seeds, without giving up. Waiting 3 years to find out if the project for a new plantation meets the expectations, not only of my own, but also of my customers, consumers and coffee lovers from many parts of the world. Yes, the world.

These seeds I grow cover thousands of miles and are enjoyed or hated by people in the distance. Processing coffee is not easy either, we play alchemists. In search of that unique and perfect taste that sometimes doesn't exist. This lies in our mind, in our ideal.

Having perfected some processes, we feel tremendous satisfaction when we know that we do our job very well, when a complete stranger writes to us due to the simple communication through social networks to congratulate us on our job as a coffee farmer and designer. There is a huge team behind it. I am simply the visible face of a multitude of hands through which these emerald green grains pass."