This coffee is the result of a unique and innovative process. The ripe cherries are processed naturally with an extended 200 hours of anaerobic fermentation in monitored sealed and oxygen deprived tanks. The process yields very unique and complex flavours that is very uncommon for coffee. Worth experiencing for the coffee lovers.
Origin | Pital, Huila, Colombia
Farm | Finca La Cabana
Farmer | Danilo Perez
Varietal | Caturra
Elevation | 1,850 - 1,900 masl
Harvesting Type | Selective hand picking of fully red ripe cherries
Process | Natural, extended anaerobic fermentation 200 hrs
Cupping Score | 89
Notes | Sweet-savoury, dark red fruits, wild honey, wine
La Cabaña is the coffee brand of a young farmer named Danilo Perez, who has been developing innovative processes of fermentation to differentiate his coffee and enhance its attributes.
The biodiverse paradise where La Cabaña Farm is located, provides the most privileged environmental conditions, in terms of soil richness - organic matter content, water availability, temperature, solar radiation and wind regime.
This also, results in high fertility and, consequently, availability of fresh coffee throughout the year. The plantation has 250,000 coffee trees distributed in 40 hectares, producing over 192 tons annually.
Nearly all coffee go through fermentation after the cherries are pulped and left with a layer of mucilage wrapping the seeds, or with the whole cherry intact. Coffee that go through fermentation with oxygen is called aerobic fermentation, a common practice. Coffee that go through fermentation without oxygen is called anaerobic fermentation, it is relatively new and increasingly popular. Coffee that go through anaerobic fermentation with the whole cherry intact, is known as carbonic maceration, similar to whole grape fermentation in wine production.
The purpose of fermentation is to break down the layer of mucilage which is rich in sugars and to reduce the water content by the yeast and bacteria. During this process, if it is well controlled, it can have positive impact to the coffee flavours.
Without the presence of oxygen in anaerobic fermentation, the yeast and bacteria activity will be slower and produces distinct acids like lactic acids, changing the flavour of the coffee depending on the duration. Coffee that go through 48-hour anaerobic will not taste the same as the coffee that go through extended 200-hour anaerobic fermentation. The long hour of anaerobic fermentation changes the flavour profile of the coffee totally. One will not know till giving them a try to appreciate it.