Colombia Fruit Fermentation - Pineapple

Pineapple upside down cake, caramel cream custard, maple syrup, blackberry compote
TOP LOT
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Bag Weight 20 KG BAG
Harvest Season 2021/22
Status Spot
Lot Number P609552-3
  • Out of Stock Bag(s)
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About This Coffee

The cherries for this lot, grown on Finca La Luisa in Antioquia, underwent anaerobic fermentation in a CO2-flushed stainless steel tank for 120 hours.

The juice from the coffee pulp recovered in this process is mixed with pineapple juice, the coffee is depulped and everything is returned to fermentation tank. This second process takes another 3 days, after which the coffee is laid out to dry on raised beds. 

More info on Fruit Fermentation.

Country of Origin Colombia
Harvest Season 2021/22
Coffee Grade COL CA WA EXCO EP10
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Processing Honey Processed
Variety Caturra
Region Antioquia
Farm Name La Luisa - Velez family

History of Colombian Coffee 

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal. 

Growing Coffee in Colombia 

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage. 

  • Region Antioquia
  • Farm Name La Luisa - Velez family
  • Processing Honey Processed
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Caturra
  • On Sale No
  • Top Lot Yes
  • Status Spot
  • Coffee Grade COL CA WA EXCO EP10
  • CTRM Contract Number P609552-3
  • Country of Origin Colombia
  • Warehouse Continental NJ

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