This is the second, and last, experimental nanolot we were lucky to source this year from the Colombian 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, prepared with an anaerobic experimental process, is only 5 kg. We roast it in batches of 250g, with the small Coffeetool drum roaster we use for competition coffees.
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 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 used in this experiment differs from that tested in the other nanolot we previously featured for the fact that the cascara was entirely removed before the fermentation. In the cup, this has a significant impact: in this case, the notes are those of strawberry, green apple, and almond milk.
The roast profile we developed for this coffee is again light and respectful, designed for a delicate filter extraction.
*** Minimum resting period: 14 days from roasting date ***