La Loma, XO Barrel (Colombia) - 250g
  • La Loma, XO Barrel (Colombia) - 250g
  • La Loma, XO Barrel (Colombia) - Variety
  • La Loma, XO Barrel (Colombia) - Story
  • La Loma, XO Barrel (Colombia) - Processing

Colombia

La Loma, XO Barrel

250g

Competition Series
QUALITY SCORE: 88

Cup Notes
Baked apple / Raisins / Cinnamon / Vanilla


The unique flavour of this special lot, cultivated in Colombia's Huila region by Rodrigo Sánchez Valencia, is characterized by its delightful fruity notes. Through a specialised barrel processing, the coffee acquires a distinct profile, revealing hints of autumnal aromas such as raisins, cinnamon, baked apple, and vanilla.
What is not to enjoy?




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
88.00
Series
Terroir Best Lot
Producer
Rodrigo Sánchez Valencia
Country
Colombia
Terroir
Huila
Altitude
1650 masl
Process
Washed - XO Barrel
Arabica cultivar
Caturra, Bourbon
Picked in
November 2022
Arrived in
March 2023
Shipped in
Box + Vacuum pack
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster
Suggested for
Espresso and filter

THE STORY BEHIND

The farm La Loma is situated in Vereda Agua Negra in Pitalito, Huila. It is a 12-hectare plantation owned by Rodrigo Sanchez Valencia and his spouse, who have been cultivating coffee at La Loma since 2011. The varieties cultivated on the estate include Caturra, Variedad Colombia, Pink Bourbon, Pacamara, Laurina, and Gesha. The mill, located on the farm, incorporates a pulping machine and tanks for dry fermentation.

In 2017, Rodrigo and his crew from Aromas del Sur, the parent enterprise of La Loma, El Progreso, and Monteblanco farms, along with the dry mill Aromas del Sur (El Puente), established a tasting lab at La Loma to simplify sample roasting, harvest assessment, and origin procurement. La Loma intends to persist in Rodrigo's other estates' complete experimental scheme, hence broadening the coffee assortment.




 

La Loma, XO Barrel (Colombia) - Story

THE VARIETY

CATURRA
Caturra is a distinct variety of coffee known for its compact size and vibrant flavours. Originally discovered in Brazil, Caturra is a natural mutation of the Bourbon coffee plant. One of its unique features is its shorter stature, which makes it easier to cultivate and harvest. Despite its smaller size, Caturra beans pack a punch in terms of taste. They often produce a cup of coffee with a bright acidity and a well-rounded, medium body. The flavour profile of Caturra coffee can encompass notes of citrus, caramel, and even floral undertones. Coffee connoisseurs appreciate Caturra for its versatility, making it a popular choice for both single-origin offerings and blends. Its distinct qualities contribute to the rich tapestry of coffee varieties available to enthusiasts worldwide.

BOURBON
Bourbon coffee is a distinct and highly regarded variety within the world of coffee. Originating from the lush landscapes of the Bourbon Island (now Réunion Island) in the Indian Ocean, this coffee cultivar is renowned for its exceptional cup profile. The Bourbon beans are characterised by their smooth and full-bodied flavour, often accompanied by notes of rich chocolate, caramel, and a hint of fruity undertones. The plants themselves exhibit a compact growth habit, yielding cherries that contain two seeds (coffee beans) per fruit. This variety's unique combination of flavours and balanced acidity has made Bourbon coffee a cherished choice among coffee enthusiasts, contributing to its status as a revered classic in the realm of specialty coffee.

La Loma, XO Barrel (Colombia) - Variety

THE FERMENTATION PROCESS

The cherries are chosen when they reach a sugar content above 24 degrees Brix, floated, depulped, and positioned in tanks where a premade specialised starter culture is be introduced.
Here is how the starter culture is prepared: microorganisms like lactobacilli and saccharomyces cerevisiae are acquired and then combined with panela, providing the necessary energy for the microorganisms to operate, in conjunction with small quantities of distillate. This starter culture requires 8 days to attain its prime condition: around 150 hours of fermentation are necessary for it to achieve the suitable pH and Brix levels, so it can be blended with the remaining coffee cherries.
The coffee cherries and starter culture are subsequently blended within a 200-liter drum, for an anaerobic fermentation spanning 200 hours, assuring that the pH level is consistently at minimum of 4 and the Brix levels range between 8 and 10.
Upon the culmination of fermentation, the cherries will enter a drying stage lasting 30 to 35 days, depending on the intensity and luminosity of the sun. The cherries are then transported to a local winery where they are sampled and verified to ensure that the initial process upholds the desired notes and distinctive profile of this coffee.
The coffee is then stored in a cellar for a 20-day rest period, after which the farmer and his team proceed to thresh and place the coffee into oak barrels that have previously used for whiskey production, for a duration of 30 days. This is to facilitate the transfer of the aromas acquired by the wood during its lengthy fermentation process through osmosis.
This is a singular experience that can be savoured by both novice and seasoned coffee enthusiasts who desire to taste the finest quality.
La Loma, XO Barrel (Colombia) - Fermentation