Bomba Frutal
Coffee information
Weight: 200 g
Grinding degree: Whole bean
Sort: 100% Arabica
variety: Caturra
Coffee maker: Juan Pablo Velez
Farm: The Luisa
Region: Ciudad Bolivar, Antioquia
Anbauhöhe: 1750 m altitude
Land: Colombia
Flavor notes: Pomelo, Lychee, Kiwi, and Chocolate
Body: Silky
Acid : Bright acidity*
processing: Experimental
Carbonic Macerate - Infusionstechnik**
Fermentation: in the tank with CO2 injection
Drying: 12 days on terraces
Roasting: Medium
* Bright acidity: This refers to the perception of a lively, lively and tangy flavor sensation, often reminiscent of citrus or other sour fruits. This acidity is not a negative quality; rather, it is a desirable characteristic that adds complexity and depth to the coffee's overall flavor profile.
**Experimental Carbonic Macerate / Infusion Technique: Carbonic Maceration is an innovative method in coffee processing in which intact coffee cherries are fermented in a closed tank with carbon dioxide (CO2). This anaerobic environment allows for cellular fermentation within the cherries, creating unique flavors and acids. This process creates a variety of flavor profiles, from fruity to exotic. Carbonic maceration gives coffee farmers the opportunity to develop unconventional flavors, but requires precise control.
About Juan Pablo:
Juan Pablo is a fourth-generation coffee producer who oversees 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!
Carbonic maceration 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 story 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 travel thousands of miles and are enjoyed or hated by people far away. 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.
After we have perfected some processes, we feel enormous satisfaction knowing that we are doing our job very well when a complete stranger writes to us to congratulate us on our job as coffee farmers and designers because of the ease of communication via social networks . 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."