Information
Region - El Crucero, Colombia
Process - Fed-Batch Washed
Roast Profile - Light // Medium
Varietal - Castillo
Elevation - 1650 masl
Notes From The Roasters Table
Milk Chocolate, Dates, Papaya
About
Produced by the very talented Ana Mustafa who runs the LaREB cooperative with the support of Herbert. The aim is to support smaller or less experienced members with production advice and professional quality control. They also export coffee directly from the farmers which secures the supply chain and transfers more value back to producers.
Anas’ coffees with LaREB contribute to 40% of the money and 35% of the coffees produced by LaREB!
Ana works with such innovation and attention to detail to be able to produce this beautiful washed coffee using a ‘fed-batch’ technique.
The coffee is separated into batches by harvest day. The first batch put into a hopper and left for 24 hours where it started to marinate. The cherries were then de-pulped and dropped into a fermentation tank. The second batch underwent the same process before being added to the tank. The sugars in the second batch become fuel for the bacteria of the first batch which aids fermentation. This process is repeated 4 or 5 times to allow a long fermentation processs. It creates a really fruity, almost sparkling coffee.
The amazing attention to detail and passion behind this coffee make it one of my absolute all time favourites and im confident it will be one of yours too!
