Oscar Restrepo's Finca La Divisa Castillo Natural Lactic Acid Fermentation

Oscar Restrepo's Finca La Divisa Castillo Natural Lactic Acid FermentationProducer: Oscar Restrepo Farm: Finca La Divisa Apia, Risaralda Process: Natural with Lactic Acid Fermentation Altitude: 1,800 mamsl This coffee reminds us of: berries, brandy, chocolate, and orange The coffee cherries are collected and then rested in sacks for 12 hours. After this, the cherries are floated in water to select only the good ones (the dense ones that sink). This part of the process also helps to stabilize the temperature of the cherries,

Producer: Oscar Restrepo

Farm: Finca La Divisa - Apia, Risaralda

Process: Natural with Lactic Acid Fermentation

Altitude: 1,800 mamsl

This coffee reminds us of: berries, brandy, chocolate, and orange

The coffee cherries are collected and then rested in sacks for 12 hours. After this, the cherries are floated in water to select only the good ones (the dense ones that sink). This part of the process also helps to stabilize the temperature of the cherries, homogenizing them before further processing. The cherries are then placed to ferment in a 2% saline water environment for 72 hours. After this, the water is removed and the cherries are left to ferment for another 72 hours. This process is followed by drying the cherries on drying beds for 20 to 25 days, depending on the weather.

The seed with parchment (“pergamino”) is placed in hermetic bags for 30 days to stabilize. This is to rest and stop the drying process. This last step allows for flavors to come up and show better after roasting.