Exotic-lot Bundle

Exotic-lot Bundle

Three exotic varieties and processing methods

Coffees
Felipe Arcila Papayo | Natural lactic
Nectatio Zuñiga Typica | Natural carbonic maceration
Weimar Lasso Chiro | Washed anaerobic

Regular price€45,00
€75,00/kg
Tax included.
Size

About

Producer Felipe Arcila | Nectario Zuñiga | Weimar Lasso
Region Quindio | Tolima | Huila
Altitude 1900 masl | 1800 masl | 1750 masl
Variety Papayo | Typica | Chiroso
Processing Natural lactic | Natural CM | Washed anaerobic

Processing

Felipe Arcila Papayo
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.

Nectario Zuñiga Typica
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.

Weimar Lasso Typica
The processing begins with carefully hand-picked the ripest cherries. They were then fermented in an anaerobic environment for 40 hours, after which they depulped and gently washed. Last, they are sun-dried until the ideal moisture content was obtained.

Flavour experience

Exotic-Lot Bundle

Showcasing unique flavour experiences from exotic varieties and processing methods.

jardines del eden
Felipe Arcila Papayo

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.

El Oasis
Nectario Zuñiga Typica

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.

el mirador
Weimar Lasso Chiroso

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.


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