COLOMBIA BANANA FERMENTATION

Description

COLOMBIA Banana Fermentation

ALTITUDE: 1400-1500 meters above sea level

COUNTRY: Colombia

FARM: Santa Monica Farm

ORIGIN: Colombia

PROCESS: Experimental Honey Anaerobic Fermentation

ROAST: Light

VARIETY: Castillo

ABOUT THE COFFEE:

Immerse yourself in the magic of our new specialty coffee that will take you on an exciting flavor journey. Each sip reveals tempting notes that will transport you to exotic worlds of aromas and tastes. The finish is exceptionally gentle and delicate, adding elegance and sophistication to every drop. This coffee is created for true connoisseurs who seek quality and perfection in every sip.

Why did we choose it?

To be not only a successful farmer and producer of specialty coffee but also an innovator and leader in the coffee industry, you must work hard, be persistent, and walk hand in hand with innovations and good coffee-growing practices. Such is Jairo Arcila – a farmer who has been growing coffee for generations. His accumulated experience and knowledge allow him to perfect coffee-growing techniques and focus on quality and sustainable agriculture. Arcila is known for applying innovative approaches to coffee processing. He uses various fermentation methods, such as anaerobic fermentation, which imparts unique flavor characteristics to the coffee. These methods include controlled fermentation processes in an oxygen-free environment, allowing the development of specific aromas and flavors.

Where does it come from?

The coffee comes from the Santa Monica farm, located at an altitude of about 1400-1500 meters above sea level. At this altitude, temperatures are lower, slowing down the growth of coffee plants. This extends the ripening period of the coffee cherries and allows the development of more complex and rich flavors. Combined with the moderate climate and fertile volcanic soils rich in minerals, excellent conditions are created for growing coffee. The Santa Monica farm is committed to sustainable agricultural practices. Jairo Arcila relies on environmentally friendly growing methods, including minimal use of chemicals and maintaining biodiversity in the area. This not only helps protect the environment but also ensures the long-term productivity of the farm.

Best brew

COLOMBIA Banana Fermentation is suitable for espresso, filtration, and milk-based drinks. If you prepare it as an espresso, the taste will be sweet and balanced. With filtration, you will most clearly perceive the taste of tropical fruits. Prepared as a milk-based drink (cappuccino, latte), it will have a distinct banana flavor. From the first sip, you will feel tropical fruits with pleasant acidity, followed by a pronounced taste of ripe banana and light caramel notes. A great balance between fruity and caramel flavors.

Process and variety

Process: Experimental Honey Anaerobic Fermentation

Variety: Castillo

The coffee undergoes honey anaerobic fermentation for 72 hours, during which part of the pulp remains on the beans. During this fermentation stage, bananas and wine yeast are added. The pulp is then removed, and the coffee beans are dried on platforms until the ideal moisture content is reached.

Castillo Variety

The Castillo variety was developed in response to the need for more disease-resistant coffee plants. The primary goal was to create a variety resistant to coffee leaf rust, one of the most destructive diseases for coffee plants. It is more productive than traditional varieties like Caturra and adapts well to different climatic and soil conditions, making it suitable for various regions in Colombia and beyond. Castillo is known for its good taste qualities, which include complex and balanced flavors. Depending on the growing and processing conditions, the coffee can have notes of tropical fruits, citrus, chocolate, and nuts.

Flavor Profile

Colombia Santa Monica will captivate you with refined and exotic flavor notes that combine the freshness of tropical fruits and ripe banana with the delicate sweetness of seductive caramel. This harmony of flavors will offer you a truly unforgettable and rich taste experience. The light roast ensures that the inherent qualities of the Castillo variety are fully expressed, providing a bright and nuanced cup that delights the senses.

Environmental Sustainability

Santa Monica Farm is a model of sustainable agriculture. Jairo Arcila’s commitment to minimal chemical use and maintaining biodiversity contributes to the protection of the environment and ensures the farm’s long-term productivity. The farm’s practices not only produce exceptional coffee but also support the health of the local ecosystem.

Innovative Coffee Processing

Jairo Arcila is renowned for his innovative approaches to coffee processing. The experimental honey anaerobic fermentation method used for Colombia Santa Monica is a testament to this. By incorporating bananas and wine yeast into the fermentation process, Arcila has created a coffee with a truly unique flavor profile that stands out in the specialty coffee market.

Perfect for Coffee Enthusiasts

This coffee is perfect for those who appreciate the artistry and craftsmanship involved in specialty coffee production. Each cup of Colombia Santa Monica is a testament to the dedication and expertise of its producers, offering a rich and multifaceted experience that coffee enthusiasts will cherish.

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Additional Details

Grind: Adjust grind size based on your brewing method to enhance the coffee’s rich taste and aroma.

Region: Southern district of Tolima, Colombia

Did you know that there are different methods of coffee processing – Washed, Natural, Honey?

Let us tell you a few words about experimental processes: Experimental processing is a term used to describe any new or innovative processing methods in the specialty coffee sector. Many of these methods use extended fermentation time, which in coffee production begins as soon as the cherry is picked.

Essentially, fermentation is a metabolic process that converts sugars into acids, gases, or alcohol. It is also often used to describe the growth of microorganisms. Fermentation has a significant impact on the taste of coffee, but it must be controlled. Otherwise, the taste may become too strong or unsuitable, or the coffee may become potentially harmful.