Coffee: This spectacular Java variety has grown on La Esperanza farm in Quindio-Pijao, Colombia, at an altitude of 1670 meters above sea level. During days 1 and 2 of the process, the coffee must (juice or extract produced during fermentation) is taken out every 12 hours, refrigerated for 4 hours, and then returned to the tank. The pH should not fall below 3.9, and the temperature should stay below 24°C for a cool and controlled anaerobic fermentation that happens in the CM tanks to maintain floral notes.
The farm spans 13 ½ hectares, making it a significant contributor to the local coffee industry. The coffee is produced by Jairo Lopez, a third-generation coffee grower who has been cultivating coffee since he was a teenager.
Taste description: This Java Natural coffee is processed using a cold coffee must cm fermentation, which contributes to its distinctive aroma of plums and berries, strawberries, white peach, stewed stone fruit, and a syrupy sweetness.
Always fresh: This item contains 100 grams divided into 2 x 50 grams of whole beans roasted, packed and shipped on demand for maximum freshness.
What’s a cold coffee must?
During days 1 and 2 of the process, the coffee must (juice or extract produced during fermentation) is taken out every 12 hours, refrigerated for 4 hours, and then returned to the tank. The pH should not fall below 3.9, and the temperature should stay below 24°C for a cool and controlled fermentation to maintain floral notes.
What’s a Carbonic Maceration?
There are a number of experimental processing techniques in coffee, each one able to influence the distinct characteristics of coffee. However, one of the most exciting to emerge recently is a technique known as carbonic maceration.
Introduced by champion barista Saša Šestić in 2015, it’s a method of fermentation that involves placing whole cherries in a stainless-steel barrel and allowing them to sit in a carbon dioxide-rich environment.
Carbonic maceration is inspired by winemaking, which uses the process to develop grapes before crushing. Similar to wine, the extent to which carbonic maceration affects the flavors of a coffee is often determined by other factors, such as terroir.
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Jario Lopez: For more than 50 years in the coffee sector, we decided to reinvent our operations to adapt to the demands of a changing global economy, where the innovation and sophistication of our coffees could compete in the most demanding markets.
”We are a family business developed by 4 brothers who were born in the mountains of Quindío, after our father migrated looking for business opportunities.
Our objective is to extend the varieties of our coffee portfolio, both in our cultivated varieties and in purchases from third parties, guaranteeing traceability and support in processing and respecting the environmental conditions of each crop.
Now we are exploring the cultivation of exotic varietals, such as Geisha, Java, Mocca, Bourbon and Castillo
The generational change is something very important in this family since Jairo and his brothers have followed the legacy that his father left them and now it is their children who are in charge.”
