This year - in addition to the micro-lots that we have been lucky enough to always have in our laboratory over the last few years as the natural one - we were also able to obtain some experimental nanolots from Hacienda La Claudina.
Hacienda is located in Ciudad Bolívar, in the department of Antioquia, Colombia. Owned by Juan Saldarriaga, coffee cultivation is carried out over 18 hectares. The full-time employees are three, managed by Juan, plus around sixty seasonal workers during the harvest period.
This nanolot, named Anaerobic Cascara after the experimental process that was used for its preparation, is only 10 kg.
Composed solely of Castillo variety, it was obtained by anaerobic fermentation, i.e., fermented in the absence of oxygen. In the case of this nanolot, the process used was the following:
The cherries were handpicked throughout the day
In the evening, outer skin and mucilage were mechanically removed by a depulper, as in the traditional washed preparation
The beans thus obtained were fermented in hermetically sealed steel tanks with water and part of the cascara, that is the skin and mucilage previously removed, for 96 hours
At the end of the fermentation period, the beans were dried on raised beds for three days
Finally, the parchment was removed, and the beans were packed in small 5kg bags.
The anaerobic process with cascara gives this nanolot a very unique cup profile, with notes of redcurrant, kiwi, papaya, and watermelon.
The roast profile we developed for this coffee is light and respectful, designed for a delicate filter extraction.
Ciduad Bolivar, Antioquia Department
Hacienda La Claudina
1320 - 1870
Experimental anaerobic fermentation with water and cascara