Blackberry Jam / Vanilla / Creme Brûlée

This is the first time we showcase an Apple Cider Fermentation Process from Finca Santa Mónica, Quindío, Colombia. Jairo Arcila, together with his wife, Luz Helena Salazar purchased Finca Santa Mónica in 2002. They replanted the farm with Costa Rica-95 and Castillo. These varieties are resistant to coffee leaf rust (CLR), which is now a common threat to production throughout the region. In addition to coffee, Jairo and Luz Helena also cultivate papaya, banana and plantain. 

This lot was exposed to a dry anaerobic fermentation of 48 hours. During this fermentation, dehydrated apple cider pulp was added to the anaerobic environment. Scientifically: the addition of Apple Cider helps control fermentation by providing sugar for existing microorganisms. It also enriches the microflora of the solution or changes its pH and thus regulates the type of microorganisms that will be active during the fermentation process. Later, coffee was placed on raised beds mixed with dehydrated apple cider pulp below 35°C until ideal moisture content was achieved. 

If you like naturally processed and fruit-forward coffees, this is one for you! A clean tasty fruity coffee, bursting with blackberry notes, smooth vanilla and a sweet creme brûlée finish.

Producer: Luz Helena Salazar

Origin: Quindio, Colombia

Altitude: 1,800 - 2,000 masl

Varietal: Castillo

Processing: Narural Apple Cider

Brew: V60 / Filter