Andres Quiceno - Capitan Mark
MEET THE PRODUCER | Together with his business partner, Julio Cesar Madrid, Andres Quiceno owns three farms outside the city of Pereira in Risaralda, Colombia. Today's release comes from one of those farms, La Riviera, from which Andres is in charge of processing over nineteen different varietals. The first of these farmlands was owned by Jose's ancestors, and their impressive coffee production has been in operation there for over 40 years. Today, Andres is dedicated to exercising tremendous creativity and excellence in his processing methods, including the very-intriguing-if-slightly-secretive process he used on this coffee, a rum barrel-fermented Caturra lot.
TRUST THE PROCESS | Here's what we know for sure: after being picked at peak ripeness and sorted for both density and defects, this coffee was pulped and then yeast inoculated in Jack Daniels barrels for several days. The choice to use both yeast and oak barrels for fermentation is what gives this coffee the pronounced oaky, boozy notes that you're probably more familiar with experiencing when you sip wine or bourbon than when you sip your morning cup of Joe. After fermentation, the coffee was sun-dried in cherry for 25-30 days.
TAKE A SIP | Funk + Acid might sound like a great name for a garage band, but it's also a pretty good summation of the flavors behind this coffee. It's definitely on the funkier, boozy-er side of the flavor spectrum, but it also has a really vibrant acidity. It's tropical and fruity, reminding us of tart mangos. The flavor experience here is reminiscent of two wildly different (but equally delicious) beverages: cherry cola, and an oaked Chardonnay. So, whether you feel like sipping something on the back porch with your grandad or on a Nantucket balconyTo with Gwyneth Paltrow, this coffee can transport you just about anywhere.
Origin | Risaralda, Colombia
Producer | Andres Julio Quiceno
Farm | La Riviera
Process | Rum Barrel Fermentation
Variety | Caturra
Elevation | 1500 masl