Luz Helena Salazar - CM Natural
ROAST | LIGHT MEDIUM
ORIGIN | ARMENIA, QUINDIO, COLOMBIA
NOTES | TART CHERRY, NEW WORLD WINE, CRAFT CHOCOLATE
As is the case with so many of these stories, this coffee came to us because of a family. It starts with Helena Salazar, a third generation coffee farmer and the producer of this beautiful Colombian Castillo. Her sons, Felipe and Carlos, run an organization called Cofinet, which specializes in alternative fermentation processes in Colombia, and also in exporting these unique coffees to the rest of the world. It is from these family ties that we were given the opportunity to taste this lot from Helena's farm, processed via carbonic maceration.
Felipe oversees the fermentation processes, and he took this coffee on quite the journey. This lot was exposed to aerobic fermentation for 24 hours before being placed inside GrainPro bags for 50 hours. Here, temperature is maintained below 22 degrees celsius, and CO2 is added. Next, the coffee went to raised beds until the ideal moisture content was achieved.
On the cupping table, we tasted tart cherry and craft chocolate, and we perceived a fruity characteristic reminiscent of new world wine. This delicious profile is certainly unique among Colombian coffees, and showcasing that uniqueness is one of the stated goals of Helena's and her sons' endeavors. Moreover, when asked what made her coffees so special, Helena brought it right back to family:
“Not only is my coffee grown with the passion and dedication of every specialty producer, but also with the love of a mother. Every step I take to improve my farm, I think that the better my coffee is, the more I help my sons.”
- Luz Helena Salazar
Producers | Luz Helena Salazar
Process | Carbonic Maceration Natural
Variety | Castillo
Elevation | 1400 - 1450 masl