Colombia - La Riviera - Caturra Nitro
Before I get to the topic of this week's newsletter I wanted to share some lovely feedback I received this week from KM:
"I have now had some of what are considered the best coffee on 3 continents (Australia, UK and North America) and I think your beans are some of, if not the best. The current batch of Yemen is even beating Ona coffee for me."
Warm... fuzzy... made my week.
Back on topic. When I browse the high end parts of green coffee wholesale lists, I see a lot of coffee coming from Colombia processed via really interesting methods. The most recent to catch my eye was the La Riviera Caturra processed with nitrogen maceration. Finca La Riviera is located in the municipality of Santa Rosa de Cabal in the Risaralda department of Colombia. The farm is situated near the volcanic complex formed by Nevado del Ruiz.
The ntirogen maceration process involves subjecting ripe coffee cherries to embryonic stress so that the temperature of the cherries rises and then falls back to 12 degrees. After pulping, the beans are placed in a bioreactor and inoculated with starter cultures (yeast and bacteria) and fruit must. The bioreactor is sealed and injected with nitrogen to facilitate the metabolic processes of the microorganisms. During this time, temperature, acidity, and Brix degrees are closely monitored against past data in order to time the end of the fermentation stage and initiate oxidation.
After leaving the bioreactor, the coffee beans are dried in solar dryers to 40% moisture then transferred to mechanical dryers until reaching 10% - 12% moisture. The resting period in the warehouse is around 45 days before the coffee is hulled and prepared for export.
The result is a coffee that has flavour characteristics that I've never experienced before, the most exciting being the flavour and acidity of freshly cut honeydew melon. You have to try it to believe it!!!
Purchase Colombia Nitro