- New
Colombia
Finca La Luisa, Peach Infused
250g
QUALITY SCORE: 89.00
Cup Notes
Peach / Fruit Candy / Honey
Suggested for espresso and filter
This special coffee undergoes a meticulous anaerobic honey process infused with peach juice. Elevate your coffee journey with this extraordinary lot, where tradition meets innovation, and indulge in the complex aromas developed by the extended fermentation process.
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 89.00
- Series
- Terroir Best Lot
- Producer
- Juan Pablo Vélez
- Country
- Colombia
- Terroir
- Antioquia
- Altitude
- 1750 masl
- Process
- Anaerobic Honey - Raised Beds
- Arabica cultivar
- Caturra
- Picked in
- July 2023
- Arrived in
- March 2024
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 23 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter:
- Cafec Abaca+
- Time:
- 2:30
- Brew strenght:
- 1,58 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 21 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter:
- Stagg [X], Fellow
- Time:
- 2:10
- Brew strenght:
- 1,50
THE STORY BEHIND
This special peach-infused fermentation lot is sourced from producer Juan Pablo Vélez and his farm Finca La Luisa.
Sitting at an impressive elevation of 1,720 masl, La Luisa is a large 70-hectare estate located near the village of San Bernardo de los Farrallones, Ciudad Bolivar, in the region of Antioquia.
Four years ago, the owner Juan Pablo Vélez embarked on a project of utilising carbonic maceration in stainless steel tanks with CO2 injection. Building on this experience, about two years ago, he developed a method of fermenting coffee with fruit juice. This innovation enabled the farm to produce remarkably defined and consistent profiles, while also expanding the range of flavours offered. Thanks to the extended fermentation period, these coffees boasts complex aromas.
THE VARIETY
Caturra is a natural mutation of the Bourbon variety, discovered on a plantation in the state of Minas Gerais, Brazil, sometime between 1915 and 1918. This mutation, characterized by a single gene causing dwarfism or compact growth, earned the variety its name, derived from the Guarani word meaning "small," also known as "Nanico".
Following the discovery of Caturra, selections were conducted by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil, starting in 1937. Breeders were particularly intrigued by Caturra's reduced size, allowing for closer plant placement, and its closely spaced secondary branches, facilitating increased fruit production within the same space. The selection process for Caturra, termed mass selection, involved choosing individuals based on superior performance, combining seeds from these plants to form a new generation, and repeating the process.
Although never officially released in Brazil, Caturra became prevalent in Central America. Introduced in Guatemala in the 1940s, its widespread commercial adoption took other three decades. From Guatemala, it spread to Costa Rica, Honduras, and Panama. For many years, Caturra held significant economic importance in Central America, often serving as a benchmark against which new cultivars were tested. In Colombia, Caturra accounted for nearly half of the country's production until a government-sponsored program, starting in 2008, promoted the renovation of over three billion coffee trees with the leaf rust-resistant Castillo variety, which has Caturra parentage.
Caturra played a role in the intensification of coffee cultivation in the region during the second half of the 20th century, marked by higher-density planting, often in full sun. Additionally, Caturra is recognised as one of the parent varieties in the so-called "Catimor" family of cultivars. Various lines of the coffee leaf rust-resistant Timor Hybrid were crossed with Caturra to produce a dwarf/compact plant with rust resistance.
THE FERMENTATION PROCESS
This lot utilises a combination of anaerobic fermentation and the honey method. First, hand-picked cherries undergo a 72-hour anaerobic fermentation in plastic tanks with added peach juice. Carbon Dioxide is added to displace the oxygen, creating an anoxic environment.
After fermentation the cherries are de-pulped and, with the mucilage still intact, dried on raised African beds. The temperature is kept below 35°C until they reach the ideal humidity level (12%).
