Juan Saldarriaga
Juan Saldarriaga manages two farms, La Claudina and El Encanto, each spanning approximately 60 hectares, with a total coffee-planted area of 42 hectares. The remaining land is preserved as forest and a natural reserve.
Juan assumed control of his family’s two farms in 2012, initiating the cultivation of diverse and new cultivars, including Castillos, Caturras, Tabis, Bourbons, Geishas, and SL28s, among others. His objective is to understand how each variety thrives in their environment, with plans to expand production of the most successful ones.
Process
El Encanto (Juan Saldarriaga’s two farms) conduct a single annual harvest typically from September to January. They ensure quality by stripping trees at the end of each harvest, sacrificing some quantity for improved quality.
After cherry selection, the cherries undergo a water soak to remove floaters before processing. Traditional disc pulping with a separator for greens is used. Fermentation methods vary based on tank availability and quantity of cherries. Large quantities, around 5000 kg per day, undergo dry fermentation in tanks with regular water rinsing every 6-8 hours, typically taking 24 hours. For smaller batches and experiments, a new batch of coffee is introduced after 24 hours, extending the total fermentation time to 48 hours.
Four drying methods are employed: traditional silo (mechanical dryer), cold dryer (mechanical), African beds in a parabolic dryer (greenhouse), and African beds in a shaded drying area. The traditional silo is reserved for conventional and “commercial” qualities.
Microlots from all farms are transferred to La Claudina for drying experiments. The shade and parabolic dryers primarily handle washed coffees, while the cold dryer processes both washed and naturals, with priority given to naturals for their benefit in the controlled environment. Drying duration ranges from 20 to 30 days, with limited space and quantity. They also experiment with honey processing in the shaded area.
In the parabolic dryer, the process takes about 10 to 20 days, focusing mainly on Tabi and some honey processing. The cold dryer accommodates both washed and natural processing, with an experimental temperature range of 25 to 40 degrees Celsius. Most naturals are dried between 25 and 30 degrees Celsius.
About this coffee
Cupping score: 87.50
Farm: El Encanto
Producer: Luis Saldarriaga
Region: Antioquia
Altitude: 2050 MASL
Variety: tabi, castillo
Processing: extended fermentation natural
Variety
TABI, a hybrid of Typica, Bourbon, and Timor developed for rust resistance and quality, often exhibits complex floral and fruity notes, while CASTILLO, a Caturra and Timor hybrid bred for high yields and rust resistance, typically offers a balanced cup with notes of caramel, chocolate, and citrus.
Extended fermentation
Extended fermentation in coffee processing refers to a prolonged period where coffee beans, typically still in their cherry or with mucilage attached, are allowed to undergo microbial activity for a significantly longer time than in traditional methods. This controlled extension of the fermentation phase aims to manipulate the coffee’s flavor profile, often resulting in more complex, intense, and sometimes unconventional notes.
