Red Stripe Bourbon | Colombia | 400 hour fermentation
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This coffee is a 400-hour anaerobic fermented then natural processed Red Stripe Bourbon variety by Alejandro Ortiz at Finca Llamadas in Pitalito, Huila, Colombia. The coffee is grown at 1800 m.a.s.l. and harvested in January 2021.
Taste description: Lavender & strawberry aroma, deep coco nib, intense cherry liquor, mature stewed plums with a complex and long finish.
Story behind the cup... WARNING - Not for the feint of heart! This coffee is one of the most intensely fermented coffees we have ever experienced - while still retaining superb quality acidity, sweetness and structure! It stands out on any cupping table and is a marvelous example of experimental coffee farming pushing the envelope beyond what we previously thought was possible.
Region: Bruselas,Pitalito, Huila Farm: Llamadas Altitude: 1700 to 1800 Harvest date: January 2021 Processing: Natural Fermentation: 48h anaerobic fermentation in Grain pro bags into a 244h anaerobic fermentation in plastic drum at low temperature. When drying and when the 40% humidity is reached, the cherries are put back in Grain pro for 60h. Drying time: 20 days sun parabolic dryer Harvest: 2 anual harvest: Mitaca - Jun/Jul. Principal Harvest: November/January Lot size: 352kg micro lot
Story: Don Alejandro Ortiz, owner of the Llamadas farm, is the eldest of 9 brothers, sons of coffee farmers, since his childhood don Alejandro accompanied his father to harvest and plant coffee, a profession he practiced during his adolescence to "earn a few pesos" as they say in the region.
After meeting his wife Nancy, with whom he had 6 children, Don Alejandro gathered his savings and acquired 10 hectares of land landlocked in the Central Colombian Cordillera where he produces with his family varieties like: Bourbon, Gesha and Caturra.
Together with other producers, he founded a cafe association that works for the continuous improvement of agronomic and post-harvest practices.
Geography: Pitalito is bordered by the Central and Eastern Andes, with most of the region located in the Magdalena Valley. This gives a great variation in climate, the temperatures in the farms vary from 17C to 23C. Most of these farms are between 1200 and 1800 m.s.n.m. They also benefit from the volcanic soil.