We've been longing for another Colombian Natural processed coffee every since Tropical Bonanza graced our shelves. Well, we've finally found another brilliant coffee that brings yet another standout fruity and floral experience and we think it is the perfect new coffee to kick off 2021. This coffee is delightfully complex; fruity, floral, with a smooth, syrupy mouthfeel and a heavy body.
Region: Risaralda, Santa Rosa de Cabal
Altitude: 1600 - 1750m
Producer: Julio César Madrid and Andrés Quiceno
Strawberry, Pineapple, Hibiscus
The owners of La Rivera farm are two friends and third generation coffee growers, who one day decided to create a farm focused on harvesting and producing high quality coffee from exotic varieties. Their intention was to incentivize the consumption of top-quality coffee in Colombia, while becoming a reference in the local coffee scene.
In this pursuit of quality, Julio have employed a full time Q Grader, to help them guarantee consistency over time, by controlling each variable of the coffee process and assess the end results in the cup. Additionally, in order to better understand the characteristics of their coffee and the client needs, Julio and Andrés have trained themselves as baristas.
Today, La Rivera farm is a successful enterprise and a force of positive impact in the region, employing 30 people full-time and other 50 part-time (especially vulnerable elderly people and single mothers).
Caturra Natural Process
- The cherries are picked at the optimum maturity level, with zero tolerance for unripe cherries.
- After the picking, the cherries are manually selected to take out cherries that don’t meet the maturity standard.
- Once selected, the cherries are submerged in a tank with water at 15°C - 20°C to begin an 18 hours fermentation process and wash out unwanted bacteria and low-density beans (floaters).
- After 18 hours in the water tank, the cherries are taken out and placed in a silo for a 7 hours fast cherry dehydration at 35°C. This helps remove the excess of water and prevent the appearance of fungus later in the solar drying process.
- Once the dehydration process finishes and before initiating the solar drying, the cherries are taken out from the silo and placed in a tank for 6 hours at room temperature (20°C - 24°C). This avoids exposing the embryo to aggressive long-term high temperature drying, prolonging its life.
- After this process, the cherries are placed in a greenhouse style solar drying structure, until the cherries moisture level gets to 11%. This drying process involves 8 hours of solar exposure and 12 hours of storage under low moisture conditions each day. The process usually takes between 15 and 20 days, depending on the weather conditions.
- Finally, the dried cherries are stored in Grainpro bags for 3 months, before delivering to the client. This last step is known as the stabilization process and the objective is to lower some harsh flavors that freshly produced natural coffees present.