Colombia Finca El Danubio Carbonic Maceration Natural Yellow Typica - Micro-lot
Tasting Notes: Prunes, Milk Chocolate, Raspberry, Cherry, Caramel
Farm: Finca El Danubio
Growing Altitude: 1,400-1,600 MSAL
Processing: Carbonic Maceration, Natural
Variety: Yellow Typica
Grade: SHB, Micro-lot
Roasting Level: Light
Brewing Method: Filter
Finca El Danubio
El Danubio is a small 10 hectare farm located near the town of Planades in the south of Tolima. Tolima has been gaining increased attention from the speciality coffee industry generally because the cup profile is sweeter and heavier in body than neighbouring Huila.
The farm is located on the western slopes of the mountain range that represents the border between northern Huila and southern Tolima. The region is typically dryer than Huila, which often reduces the yield for producers like Juan Rodiguez.
The land had only 3000 trees but with a great deal of hard work he has since planted a further 47,000 to get him to the 50,000 trees he harvests today. Tthe trees are now matured, his coffee has improved considerably and he is now focusing his efforts on producing microlots for the speciality industry such as this lot.
Juan uses a traditional pulper but has invested in Penagos eco-pulper to further improve his quality. Jaun also pays particular attention to his drying, adopting an 18 hour dry fermentation process which avoids thermal damage to the coffee by exposing it to heat during the peak of the day.
Carbonic maceration is essentially when coffee is macerated (fermented) in a carbon-dioxide rich environment. After being picked, coffee cherries are placed into what are typically airtight stainless steel barrels. Once placed inside, CO2 is pumped into the barrel, which then allows the coffee cherries to break down different levels of pectins. This processing typically creates bright and winey coffees with strong notes of red fruits.