Natural Process, Lactic Fermentation

Terroir:

Origin: Cauca, Colombia..

Altitude: 6,120 F.A.S.L
Post Harvest Process: Natural, Lactic Alcoholic fermentation.

Cup Profile:

Notes & Aromas: Raspberry, Strawberry, Milky Chocolate
Varietal: Castillo
Roast profile: Filtered, Medium.

We are so excited about our Lactic/Alcoholic Fermentation Coffee release with 3rd generation farming family CUCUÑAME BALCAZAR.

On their farm in Cauca, Colombia, Don Juan leads the process with his sons, Julian and Diego Cucuñame. Julian, a biologist, leads the post-harvest process in his lab with a fully controlled fermentation process. All variables such as temperature, time, and microbiological charge are controlled to assure top of the line quality and food safety.

"With this process performed at origin, we are able to assure that our coffee is free of mycotoxins, especially ochratoxin A, which is a toxin produced by mold, harmful to kidneys and a known carcinogen," said Julian Cucuñame

The CUCUÑAME coffee ranks at 88 points on the SCA Scale. It has high and sweet intensity fragrance with notes of almond, hazelnut, caramel, cinnamon, and malt. It has a high intensity aroma with notes of brown sugar, jasmine, and milk chocolate. The flavor highlights strawberry, raspberry, and malt. Residual flavor is pleasant and pronounced with notes of berries and ripe strawberries. The mouth feeling has a medium body and velvety sensation.

Natural process, what is? and what is the main difference between Washed Process?

Usually, washed process is when coffee cherries are pulped, fermented and washed after it’s picked. Natural processing is very different, since the coffee it is not pulped and then dried before being washed. It's a whole approach to coffee as a fruit.

With this technique, coffee is dried without removing the skin and as a result, an intense fermentation occurs, leading to a complex cup profile with intense red fruits, citric and honey notes and aromas at the same time.

Natural or Honey processed coffees are not an easy thing, since the process itself its very susceptible to cup defects if the drying process is not performed in the ideal weather conditions. Fortunately, Ulloa, Valle has incredible weather conditions that creates the "perfect storm" for this type of post harvest or beneficio process. This type of process requires a slow and even drying journey, and that is why Coffee parchments are dried in raised beds, covered in greenhouse. The process last around 30 - 45 days, depending on the weather conditions, in order to reach the ideal humidity.

100% Colombian Coffee

COLOMBINO Natural Lactic Process, Cauca, Colombia.

COLOMBINO Natural Lactic Process, Cauca, Colombia.