Colombia Finca La Pradera Cinnamon Infused-Fermentation Honey

Cinnamon, lemon & lime, orange, intense and balanced.
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Lot Number P8002158-5
Warehouse Liverpool, UK
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    About This Coffee

    This special cinnamon infused fermentation lot is sourced from producer Felipe Archila and his farm Finca La Pradera. 

    La Pradera is a 16 hectare estate with 12ha dedicated to coffee production. The farm is located in Armenia, Quindio and sits at an altitude of 1,600masl.

    This lot was processed using a combination of anaerobic fermentation with added wine yeast and cinnamon along with the honey method (more below)

    Origin Colombia
    Subregion Pijao, Quindio
    Producer Type Single Estate
    Farm Name Finca La Pradera
    Processing Honey Processed
    Processing Description 72hr anaerobic fermentation with cinnamon sticks
    Growing Altitude 1600m
    Plant Species Arabica
    Variety Caturra
    Screen Size 15 Up
    Bag Types Grain Pro / Ecotact

    The Process

    This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected, de-pulped and then undergo a 72-hour anaerobic fermentation in plastic tanks with cinnamon sticks. CO2 is added to displace the oxygen, creating an anoxic environment.

    After fermentation the coffee is dried, with the mucilage still intact, on raised African beds along with the cinnamon sticks. Shade is utilised to manage the temperature below 35°C until they reach the ideal humidity level (12%). 

    History of Coffee in Colombia

    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. 

    • Subregion Pijao, Quindio
    • Farm Name Finca La Pradera
    • Producer Type Single Estate
    • Processing Honey Processed
    • Processing Description 72hr anaerobic fermentation with cinnamon sticks
    • Bag Types Grain Pro / Ecotact
    • Plant Species Arabica
    • Variety Caturra
    • Min Growing Altitude 1600m
    • Screen Size 15 Up
    • On Sale No
    • Top Lot Yes
    • CTRM Contract Number P8002158-5
    • Origin Colombia