This coffee variety came to us because of our desire of having phenomenal coffee to use in the Barista competition in Portugal.
Sensory notes: fruity with orange, maple syrup and toffee caramel notes
Region: Quindio
Estate: Finca La Esperanza
Producer: Jairo Lopez
COLOMBIA JAVA MAPLE SYRUP
€20.00
Tax included
This coffee variety came to us because of our desire of having phenomenal coffee to use in the Barista competition in Portugal.
Sensory notes: fruity with orange, maple syrup and toffee caramel notes
Region: Quindio
Estate: Finca La Esperanza
Producer: Jairo Lopez
When talking to our partner and great friend from Colombia, Jean Zuluaga, the will to take a new step in this experience and deeply explore this topic we named “ the outcome of shaping flavour into coffee” appeared. Bearing this in mind, Jean introduced us to Jairo Lopez, who is a producer in Finca La Esperanza, located at an altitude of 1750 metres , in the region of Quindio, Colombia. Jairo and his family are worldwide famous for the quality of their plantation and coffee processing, with Geisha and Java as the most famous coffee varieties. Jairo Lopez, who is a civil engineer, inherited a set of estates known as “Green Horizon”. His vision is crystal clear - to have a specialty coffee estate with an unmatched quality. It took him 8 years to plant Geisha and Java and to introduce a growing technique where the coffee plants have more than a 4 metre distance apart to get more sunlight. Here, they only harvest the ripest cherries which reached 22 degrees, which are then washed to reduce the bacterial load and right after that, the anaerobic process begins, placing the cherries inside silos, where the fermentation of the cherries produces CO2 and expels all the oxygen. This is when real magic happens, Jairo created a protocol in which the juices produced are collected every 24 hours through a valve in the base of the tank. These are then analysed and reintroduced by a superior valve. As the Java coffee has a bigger sugar concentration, Jairo Lopez created a protocol, named “Maple Syrup” in which, during anaerobic fermentation, he introduces the Geisha juices, the microorganisms consume that sugar and hence create residual flavours, whose outcome is a final flavour shaped with caramel notes. After fermenting for 72 hours, the cherries are placed in African beds inside a greenhouse for 19 days, a place where the moisture and temperature are regularly checked. This process has made my coffee sweeter and more distinctive flavour wise.