Colombia Fruit Fermentation - Grape

Sugary sweet, grape cream soda, grape bubble gum, strawberry pie
TOP LOT
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Bag Weight 20 KG BAG
Harvest Season 2021/22
Status Spot
Lot Number P609552-1
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About This Coffee

This distinctive lot from the Buenos Aires farm near Pijao village in the Quindio department is the product of innovative, painstaking processing techniques that produce a unique and memorably fruity cup. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, mashed fresh grapes and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with mashed fresh grapes placed amongst the coffee until the ideal moisture content was achieved.

More info on Fruit Fermentation, the latest in coffee processing. 

Country of Origin Colombia
Harvest Season 2021/22
Coffee Grade COL CA WA EXCO EP10
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Processing Honey Processed
Variety Castillo
Region Quindio
Farm Name Buenos Aires

History of Colombian Coffee 

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal. 

Growing Coffee in Colombia 

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage. 

  • Region Quindio
  • Farm Name Buenos Aires
  • Processing Honey Processed
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Castillo
  • On Sale No
  • Top Lot Yes
  • Status Spot
  • Coffee Grade COL CA WA EXCO EP10
  • CTRM Contract Number P609552-1
  • Country of Origin Colombia
  • Warehouse Continental NJ

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