Tasting Notes: Cherry Candy, Sugarcane, Balanced
Farm/Co-op: La Esperanza, Huila
Sourced By: Shared Source
*Coffees are roasted every Monday and shipped Tuesday
From our importer:
19 year-old Jonathan lives in the township of Villa Fátima near Bruselas, in Huila. His farm is around 5 hectares, between 1750 - 1800 masl with around 20,000 total trees, mostly caturra.
When it comes to processing the coffee, he’s judicious about picking ripe cherries (underripe cherries, even those that look red, can produce green, astringent notesin a coffee), and first leaves the cherries for a careful 24-hour cherry ferment in nylon bags. He de-pulps the next day (occasionally with coffee that has been picked that same day), and ferments the coffee in a cool, black bag in a tank for up to 60 hours, depending on the temperature. He’s careful to make sure that it stays shady and cool during the fermentation process, then washes once it’s ready and dries the coffee on raised beds with shade cloth. He’s been playing around with processes, including fermenting cherries in a pickle barrel with water with microorganisms added, or in black bags with microorganisms and yeast- he’s an avid experimenter, and eager to receive cupping feedback.
Jonathan applies Super Magro and calcium sulphate to trees on his farm to keep them healthy, and is implementing a system that decomposes his coffee pulp with microorganisms, ash and lime (not the fruit! Calcium oxide) so that he can use it as a natural fertilizer. He doesn’t use herbicides (only using a machete for some weed control) or fungicides on the farm. All of this, and he’s only 19! He’s a total young gun, and we’re extremely happy and proud to support him and promote his coffee.