Colombia Cold Shock Red Berries Cold Fermentation Espresso

Concept Coffee Roasters Colombia Cold Shock Red Berries Natural Cold Co-fermented by Elkin Guzman for Espresso

An energetic, distinct profile with a juicy explosion of red fruits and cherries. The bright, fruity freshness is balanced by a juicy sweetness of tropical fruits, and the whole is 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 grows coffee on 31 hectares at Finca El Mirador, located in the Huila region. The high altitude and fertile soils of this region create excellent conditions for producing specialty coffees. To further highlight 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, where the soils are rich in nutrients. Sandy-loam and clay soils dominate here, with a high content of humus and organic matter, providing coffee bushes with excellent conditions for growth and nourishment.

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

Elkin describes this lot as "Cold Fermentation" due to its unique processing. First, the fruits are disinfected with a citric acid solution and 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.

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

Packaging:

250g of whole bean coffee in an elegant jar