Sweet and winey notes of raspberry Campari and plum with intense elderflower and rose flavours
Subtle lavender notes with red berries acidity, cherry sweetness and a hint of lemongrass
Fruit-driven notes of passion fruit and guava, complemented with orange sweetness and cacao nibs
Funky and complex note of tropical fruits, with vanilla and sweet chocolate
Anaerobic processed coffee is uncommon in Ethiopia, which makes this coffee really special. It begins by immersing the cherries in water tanks to remove any low-density, unripe or damaged cherries. Once the floaters have been removed, the cherries are blanched with boiling water for one minute. This process is known as "Bourbon Blanching". The cherries are then moved to airtight and temperature-controlled fermentation tanks to allow the fermentation process begins until the pH level reaches 3.8. The fermentation process takes up to seven days. During this period, the fermentation tanks were submerged in the water to maintain a constant temperature between 15–18° C and were rotated constantly to achieve homogenous fermentation.
The next step is to dry the cherries. The first drying process was fast drying until the moisture content reached 35%. Followed by slow drying on raised African beds for circa 30 days, until they reached 12% moisture content. During this period, cherries are picked up at night to avoid condensation and moisture reabsorption.
Finally, the cherries were rested in the warehouse for one month.
Chiroso is a variety of Bourbon originating in Urrao that is rarely seen outside the region. The variety is characterised by an elongated cherry and is known locally for its productivity.
The Chiroso variety is locally called Caturra Chiroso, the shorter version, and Borbon Chiroso, the taller type of tree. The Caturra Chiroso has been very common in Urrao for the past 30 years, grown primarily for its good productivity. Bourbon Chiroso has only recently been distinguished as its own variety. Although Caturra Chiroso has been produced for several years, its amazing quality was only discovered in 2012 and again in 2014 after great results in both Cup of Excellence Competitions. However, things may be changing, after the year’s competition (2020) the Bourbon Chiroso variety beat all expectations, achieving the first place prize.
Papayo is a rare mutation variety that occurred in Acevedo, Huila. This variety has yellow cherries when ripe and a shape like that of papaya.
Felipe processed this coffee through an anaerobic fermentation process, which entailed 24 hours of drying and 90 hours of fermentation in GrainPro bags at 22°C. In this environment, the bacteria thrive on the sugar in the mucilage, leading to a higher concentration of lactic acid. Subsequently, the cherries were dried on raised beds for seventeen days until they reached an 11% moisture content.
Typica is the most famous of the Typica-descended varieties. It is a tall variety characterized by very low production, susceptibility to major diseases, and good cup quality.
The Typica group, like all Arabica coffee, is supposed to have originated in southwestern Ethiopia. Sometime in the 15th or 16th century, it was taken to Yemen. By 1700, seeds from Yemen were being cultivated in India. In 1696 and 1699, coffee seeds were sent from the Malabar coast of India to the island of Batavia (today called Java in Indonesia). These few seeds were the ones to give rise to what we now know as the distinct Typica variety.
This lot was processed through a 24-hour aerobic fermentation followed by 50 hours of carbonic maceration process by adding CO2 to the cherries in an anaerobic environment at a temperature below 22°C. Lastly, the cherries were dried on raised beds until the optimal moisture content was reached.
