Country: Colombia Region: Jericó, Antioquia Washing Station: Farm: five select farmers Elevation: 1700 - 2000masl Cultivar: Dos Mils, Caturra, Castillo Process: Hand sorted, fermented in GrainPro 120hrs, depulped & sun dried 14 days, Red Honey
Notes: Sweet pear, black tea, honey
Madre Laura 120 hour Anaerobic Natural Red Honey is a community project done in Jericó, Colombia, where producers used shared resources to make this special coffee happen. This was sourced thanks to the wonderful @campesinocoffeeco, who worked with 5 detailed- oriented farmers to set up this intricate long process. This experiment was looked after step-by- step, starting with small batches until reaching uniformity and then gradually increasing volume to be able to produce this120 hour Red Honey on a larger scale.
Each farmer’s lot was divided in 25kg batches, where only the ripest cherries were hand selected, placed in tightly sealed GrainPro bags and set aside to start their 120 hour Anaerobic fermentation. After that, the cherries were depulped, floaters were removed and with the mucilage on the beans, they were sun dried on raised beds for 12 – 14 days. Thanks to the attention to detail, this coffee was able to highlight exciting flavours but still taste balanced. It is tasting like sweet pears, delicate black tea, with gentle acidity and a lingering honey sweetness