Colombia, Finca El Paseo, Geisha, Washed - Beer Hop Fermented
Origin
Tasting notes
Character
Huver 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. is a young, second-generation coffee producer from Buesaco, South Colombia. Together with his father he runs El Paseo, a farm at 1680 - 1800 masl almost fully dedicated to coffee cultivation. Castillo spent the past ten years working on standardized processing methods as well as innovative processing methods to improve the quality of their coffee, after harvest. This particular lot belongs to that second category and the fresh, handpicked cherries immediately go through a depulper which removes about 20 % of all mucilage. Beans, with parchment and some mucilage left on are then moved to closed inox tanks to ferment for 96 hours with a yeast mixture of lager beer hops and sugar cane at a ratio of 5 ml per kg. Anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. allows the sugars in the coffee to turn into acids and so enhance the complexity of the coffee profile. The process is controlled through the monitoring of temperature, which must be stable, a decreasing pH and a decreasing Brix degree. When the fermentation is considered ready, the beans are 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. in channels to remove the remaining mucilage and to separate floaters. Parchment is then dried on raised beds covered in plastics for 12 to 15 days until the desired humidity is reached and stored in a warehouse in Pasto to rest until the coffee is ready for the dry mill. This coffee is sourced through our importing partner Top of the Crop.
Same beans, other roasters· Paseo
El Paseo
blood orange, panela, and lemongrass, supported by a round and balanced mouthfeel
CO ColombiaNariñoBrown sugarCitrusFruity— · €18.50- CO ColombiaHuilaFermented / BoozyFruity270g · CA$8.52/100g · CA$23
- CO ColombiaQuindíoFermented / BoozyFruityCA$30260g · CA$11.54/100g
- CO ColombiaColombiaCitrusFermented / BoozyFruity270g · CA$10.00/100g · CA$27
- CO ColombiaColombiaCitrusFermented / BoozyFruity270g · CA$10.37/100g · CA$28
- CO ColombiaColombiaCitrusFermented / BoozyFruity270g · CA$10.37/100g · CA$28
Similar beans
Natalia Lezama Ramirez • Anaerobic Natural-Processed Gesha
funky fermentation that are excellently integrated into the sweet and complex profile
CO ColombiaHuilaFermented / BoozySweet$45.67454g · $10.06/100g- CO ColombiaQuindíoFermented / BoozyFruityCA$30260g · CA$11.54/100g
- CO ColombiaColombiaLightChocolateFermented / BoozyFruity£15—
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