Colombia Red Jam Co-fermented Honey CM

Flavor notes: Strawberries, Blueberries, Honey

Origin:

La Luisa is a large, 70-hectare estate located near the village of San Bernardo de los Farrallones, in Ciudad Bolívar, Antioquia region.

Four years ago, the owner, Juan Pablo Vélez, began a project to utilize carbonic maceration in steel tanks with added CO₂. Building on this experience, about two years ago he developed a method for fermenting coffee with added fruit juices.

This innovation has allowed the farm to achieve exceptionally clean and consistent flavor profiles, while expanding the range of aromas offered. Thanks to the extended fermentation process, these coffees are characterized by complex, multidimensional aromas.

Processing:

This lot underwent double carbonic fermentation in steel tanks — first in whole fruit, then after depulping with added fresh fruit juice.

Ripe coffee cherries are placed into tanks where CO₂ is introduced, creating an anaerobic environment. In these conditions, the coffee ferments for 5 days (120 hours). The cherries are then depulped and fermented again with must and fresh forest fruit juice. This second stage lasts 3 days.

Finally, the coffee is dried on raised beds using the honey method until optimal moisture levels are achieved.

Filter Recipe:

• Grind: medium-coarse
• Ratio: 1:15
• Coffee dose: 15 g
• Water: 240 g
• Temperature: 92°C
• Brewing time: 2:20 min
• Number of pours: 4

Which is a classic, short pour-over with 4 pours, aiming for a clean, slightly fruity profile.