We originally bought a coffee like this one produced by Juan Saldarriaga back in 2018 and over the years we have loved seeing how these coffees have improved. Juan has faced a few challenges this year with production volumes being lower hence why we only have one coffee from him this season. Early reports are that the main harvest in November 2022 will be strong so we cannot wait to have more beautiful coffees like this one.
This particular coffee has been grown on the farm La Claudina. After picking, the cherry has been fermented in water for 24 hours and then dry fermented for 24 hours before the next stage of drying. The drying phase is more standard but what sets Juan’s coffees out from other producers is the use of a cold dryer which was originally designed for drying fruit (like apricots). Juan will keep the cherry for several days drying at a set humidity and a set temperature range of between 25 and 40 degrees Celsius. The initial stage of drying is done here before the coffee is moved to raised beds, this is because the initial drying (when the moisture content in the cherry is the highest) is a crucial time that affects the flavour profile the most. The end result is a super clean natural, with balanced levels of fermentation.
Castillo & Tabi
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