Juan Felipe - 48 Hr
ROAST | MEDIUM
ORIGIN | CALDAS, COLOMBIA
NOTES | CANDIED LIME, CHERRY JUICE, CHOCOLATE
Situated in the Central mountain range of the Andes, near the Magdalena river sits the towns of this group of small producers who contributed to the unique microlot processed by Juan Felipe. Colombia seems to be the industry leader when it comes to fermentation and experimental processing, and Juan Felipe fits the mold perfectly. Young, talented, and willing to take some risks.
This group of producers loves big fruity coffees that border on the wild. Our Anaerobic Natural is exactly that - huge acidity and intense fruit flavors showcasing all of Juan Felipe's hard work. At his wet mill, Juan Felipe is known as the "alquimista" or "alchemist." He personally oversees the processing of all high-quality cherries like this lot.
Growers will deliver ripe cherries to the mill where they are sorted for quality and washed. From there the cherries are moved to sealed tanks for the maceration (anaerobic fermentation) process. The cherries for this lot were left to ferment for 48 hours and then dried on raised beds in solar dryers to ensure even drying. This adds to the complexity of flavor in this coffee. We are so excited to share it with you all.
We taste bright, sweet citrus reminiscent of candied limes. The cherry notes are very juicy on the palate and there is a lovely chocolate finish.
Producer: Juan Felipe Aristizábal
Region: Villamaria, Chinchina and Manizales in Caldas
Variety: Caturra, Colombia, and Castillo
Process: 48 hour Anaerobic Natural
Elevation: 1800 - 2100 masl