Colombia - Madre Laura - 120hr Red Honey Anaerobic Jerico
Cupping Notes: Pears, delicate black tea, balanced, gentle acidity, silky, clean cup
Town: Jerico, Antioquia
Varietals: Caturra, Dos Mil
Altitude: 1900-2000 masl
Size: 5 farms/farmers from the town of Jerico
Process: We partnered up with 5 of our more detail-oriented farmers to set-up a Special Processed coffee done inn community. Our friends in Costa Rica, who have won several COE's, suggested a 120 hour pre-fermentation Honey process that we immediately began experimenting with. We began experimenting with 5 kg batches of cherry until we reached uniformity in the cup with the 5 farmers involved in the project. We then increased the batch sizes to 25 kg and began producing this 120 hour Red Honey on a larger scale.
25 Kg worth of cherries are hand selected, only the ripest, and placed in a Grainpro bag, tightly sealed to prevent any contact with oxygen - anaerobic. After 120 hours, the cherries are depulped, lightly washed to remove any floaters and sun dried for 12-14 days.