Capilla del Rosario Apricot Co-ferment

Origin

• 🇨🇴 Colombia· Antioquia

Tasting notes

Character

• Experimental
  60
• Funky
  50

Country: Colombia Region: Antioquia Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. modulado apricot VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Colombia, CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Elevation: 2000 MASL Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Rhubarb, Candy, Apricot, Peaches & Cream Nestled in the mountains of Medellín, Colombia, Capilla del Rosario is a fourth-generation family farm led by José Posada and his family. What began as a traditional coffee estate has evolved into a hub of innovation, education, and coffee tourism, positioning itself as a regional benchmark for quality and experimentation. This Modulado Apricot reflects the farm’s dedication to scientific precision and sensory innovation. The coffee undergoes pulping prior to fermentation, then is washed and submerged in fermentation tanks containing a liquid broth enriched with apricot extracts, citric, lacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones., and phosphoric acids, fruit- and cane-derived sugars, and a starter culture of Lactobacillus spp. along with mesophilic microorganisms. This symbiotic culture of bacteria and yeast ferments in direct contact with the coffee, driving flavor development with balance and control. The Modulado method enhances sweetness, texture, and aromatic complexity, resulting in a cup with bright acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a distinct apricot note—achieved without artificial flavorings or additives. After fermentation, the coffee is slowly dried on shaded raised beds with controlled ventilation, ensuring even drying and preserving the integrity of the profile.