FOURNIER · COLOMBIA · HYBRID INFUSED
Our limited edition Fournier range is intended to showcase the very best available in specialty coffee.
Sourced exclusively from micro lot producers, and roasted to highlight complexity, clarity of flavour, and the coffee’s own intrinsic quality.
Our limited edition Fournier range is intended to showcase the very best available in specialty coffee.
Sourced exclusively from micro lot producers, and roasted to highlight complexity, clarity of flavour, and the coffee’s own intrinsic quality.
Our limited edition Fournier range is intended to showcase the very best available in specialty coffee.
Sourced exclusively from micro lot producers, and roasted to highlight complexity, clarity of flavour, and the coffee’s own intrinsic quality.
ORIGIN: Colombia
REGION: Ciudad, Antioquia
PRODUCER: Juan Pablo Velez
FARM: Finca La Luisa
VARIETAL: Caturra
PROCESS: Double Anaerobic Fermentation Infused with Fresh Peach Juice, Honey Process
ELEVATION: 1750 masl
Notes:
Oolong Tea
Passionfruit
Candied Peach
ALL ABOUT THE BEAN: Finca La Luisa Infused
This special peach infused fermentation lot is sourced from producer Juan Pablo Velez and his farm Finca La Luisa.
Sitting at an impressive elevation of 1,750masl, La Luisa and is a large 70 hectare estate located near the village of San Bernardo de los Farrallones, Ciudad Bolivar, in the regon of Antioquia.
This lot was processed using a combination of anaerobic fermentation with added fresh peach juice along with the honey method.
A BRIEF HISTORY OF COLOMBIAN COFFEE:
As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.
THE PROCESS
This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected and then undergo a 72-hour anaerobic fermentation in plastic tanks with added fresh peach juice. CO2 is added to displace the oxygen, creating an anoxic environment.
After fermentation the cherries are then de-pulped and, with the mucilage still intact, dried on raised beds. The temperature is kept below 35°C until they reach the ideal humidity level (12%).