Colombia Cold Shock Red Berries Cold Fermentation

Concept Coffee Roasters Colombia Cold Shock Red Berries Natural Cold Cofermented processing by Elkin Guzman

An energetic, distinct profile with a juicy explosion of red berries and cherries. The bright, fruity freshness is balanced by a luscious sweetness of tropical fruits, all rounded off by an elegant, crisp hint of cocoa.

Delicious coffee - we taste red fruits and flowers :) Highly recommended!

Flavor notes: red fruits, tropical fruits, cherry, cocoa

Origin:

Elkin Guzman cultivates coffee on 31 hectares at Finca El Mirador, located in the Huila region. The high altitude of the cultivation and the fertile soils of this region create excellent conditions for producing specialty coffees. To further emphasize the unique character of his lots, Elkin has been experimenting with innovative processing methods for years.

This lot was prepared from the Catiope variety. Elkin obtained its seeds from an experimental farm in Cauca over a decade ago. Catiope was created by crossing the Caturra variety with a local Ethiopian heirloom variety. Although some differences can be observed between individual trees, most plants have a low growth habit, allowing them to be planted more densely.

The Catiope variety ripens evenly, and the sugar content in the fruits ranges from 20 to 22 Brix, which translates into a higher concentration of sweetness and complexity in the cup.

Processing:

Elkin Guzman manages a 31-hectare farm, whose soils are rich in nutrients. Sandy-loam and clay soils dominate here, with a high content of humus and organic matter, providing excellent conditions for coffee plants to grow and thrive.

Coffee is grown under a semi-shade system, which helps stabilize temperature and supports optimal photosynthesis. The fruits are hand-picked, and only perfectly ripe coffee cherries are used for processing. The average sugar content in the fruits used ranges from 20 to 24 Brix. Elkin regularly trains his employees to ensure that only the best, fully ripe fruits are selected.

Elkin describes this lot as "Cold Fermentation" due to its unique processing method. First, the fruits are disinfected with a citric acid solution, then subjected to flotation to remove unripe cherries. The next stage is 36 hours of oxidation in bags, after which the fruits are placed in baskets and stored for an additional 80 hours in a room at 10°C.

Next, the cherries are transferred to parabolic dryers, where they are regularly turned every three hours to ensure even drying. The entire process takes approximately 35 days, allowing for the gradual and precise development of a complex flavor profile.

Packaging:

250g of coffee beans in an elegant jar