Colombia Finca La Pradera Red Berry Infused-Fermentation Honey
About This Coffee
The Process
This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected and then undergo a 72-hour anaerobic fermentation in plastic tanks with fresh red berries. CO2 is added to displace the oxygen, creating an anoxic environment.
After fermentation the cherries are then de-pulped and, with the mucilage still intact, dried on raised African beds. 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 fresh red berries
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Castillo
- Min Growing Altitude 1600m
- Screen Size 15 Up
- On Sale No
- Top Lot Yes
- Price Per Kg £26.00
- Status Spot
- Coffee Grade COL CA WA EXCO EP10 8DEF
- CTRM Contract Number P8002158-3
- Origin Colombia
- Warehouse Vollers Group Uk