Colombia - La Loma - Red Fruits Co-Ferment
Origin: Colombia
Region: Huila
Farm/Farmer: Rodrigo Sanchez
Farm Size & Elevation: La Loma, 1650 MASL
Processing Facility: Aromas Del Sur Dry Mill
Varietal: Purple Caturra Bourbon
Processing Method: Red Fruits Co-Fermentation
Tasting Notes: Cherry, Fruit Stripe Gum, Strawberries & Cream
Rodrigo Sanchez is a fourth generation farmer overseeing multiple farms in Huila, Colombia, working to keep coffee growing traditions alive while innovating new processing methods. Aromas Del Sur is the company he created to encompass all of his farms (including La Loma and Monteblanco) and, in 2019, Rodrigo and his wife Claudia Samboni, built the Aroma Del Sur Dry Mill with the aim to process coffee for clients focused on high quality specialty beans using top level processing and traceability, with zero defects. They use a wide range of processing methods at the Dry Mill including Washed, Honey, Natural, as well as the newer innovative fermentation processing methods.
Anaerobic Process is the use of controlled fermentation to manipulate the sugars and acids present in coffee cherries changing the flavor profile of the bean. All coffee goes through some form of fermentation (in the cherry after picking) but using a yeast mother mix, lactobacillus cultures, or other fruits (co-fermenting), producers can create a wide variety of flavor compounds. This processing method is constantly evolving as farmers experiment with new techniques (original "fermentation" technique is the Natural Process) but usually the Anaerobic Processing starts with sealing the coffee cherry (still in its skin) inside large plastic barrels or Grain-Pro coffee bags full of liquid (or sometimes gasses), each container has a one way valve so it can purge the oxygen as the coffee cherries release their own gas (CO2). The coffee is left in the oxygen free environment for anywhere from a few hours up to a week. Once the fermentation is complete the cherries can be either de-pulped, washed, and dried (Washed Anaerobic), or it can be left to dry in the cherry before being sent through a dry mill (Natural Anaerobic).
This coffee uses a mix of red fruits to create more active fermentation in the barrel. The "Mother" feeds on the sugars not only in the coffee fruit but also the added fruit creating very distinct Bing cherry and strawberry notes. Once the fermentation process is complete the coffee is rinsed clean before going through a natural drying process and then through the Aroma Del Sur Dry Mill removing the outer layres of the cherrry from the seed. This coffee is from the same producer that brought us the Monteblanco, Blueberry Washed Co-Fermentation, last year. Each year we love cupping with him at SCA and each year we find a new coffee that we are super excited to share with you. Our other new release is Colombia El Eden, Purple Caturra, Washed Sangria Co-Fermentation also from Aroma Del Sur, try both today.