June 2019: Feature number 8.
Merito Coffee Roasters took us back to Colombia. Not surprising to be featuring another colombian coffee, being that Colombia is the 3rd largest producer of coffee globally; Behind Veitnam (who produce mainly Robusta) and Brazil.
Coffee leaf rust being a big issue in Colombia, its also not a stretch that we featured another Castillo (more about castillo here), however this time we were treated to a relatively new processing technique called Black Honey.
June also saw us explore:
The Farm: Finca La Divisa
Finca La Divisa is located in the municipality of Buenavista, (meaning “beautiful view”), in Quindio department, Colombia. It is in the western central region of the country and crossed by the Andes mountains, this geography results in varied terrain encompassing glaciers, volcanoes,grassland, lakes and forest.
Finca La Divisa is situated in the western slopes on the central Cordillera and is characterized by its steep terrain and benign weather. The farm is located roughly 1600 meters above sea level and has amazing views of the surrounding area, along with a clean natural water supply.
The farms owner and coffee producer, Diofanor Ruiz lives in the beautiful homestead located on the farm and it is his love for coffee which drives the quality seen in everything they produce. Diofanor is known for his interest in progressive processing methods and fermentation techniques. This interest coupled with his attention to detail and enthusiasm for the work shines through in his coffee, and means some truly spectacular offerings are being produced on the farm. Diofanor aims to not use any chemicals on his farm unless absolutely necessary, having used no herbicides or pesticides Since 2014 and occasional use of small amounts of fertiliser.
This particular micro lot from Diofanor’s farm is a unique black honey processed coffee, comprised of 100% Castillo, a variety developed to be more resistant to coffee leaf rust and have higher yields than Castillo.
In 2017, with the guidance of green bean buyer and 3 rd generation coffee farmers, Cofinet, Diofanor produced his first red and black honeys.
The farm follows strict ripeness criteria ensuring only the best coffee cherries are harvested. Then after picking, the small micro-lot goes through an anaerobic fermentation process that’s lasts for 12 hours. This processing helps accentuate the delicious but subtle orange notes present in the coffee. After fermentation the coffee is pulped and then dried on raised beds to moisture content of 10.5%.
Along with delicious but subtle orange notes you can expect amazing sweetness through brown sugar and vanilla notes and a full round body.
Honey Process: (Segment available to subscribers only at this time)
Photo credit: Cofinet.