Tropical Heat - Colombia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Capilla Del Rosario
Capilla del Rosario spans 45 hectares between 1560 and 2000 meters in Rodeo Alto, Antioquia, looking over the Department’s capital of Medellin. The farm cultivates both traditional and newer varieties, positioning itself as a hub for research and innovation in Colombian coffee. It is led by fourth-generation grower Jose David Posada, who combines a background in business, culinary arts and education to push forward both quality and sustainability. Jose is also a major figure in Antioquia’s coffee scene and is always working to drive the region’s unique coffee culture front and center. The refurbished process used for this unique lot involves submerging parchment coffee in a broth made from a cultured mix of bacteria and yeast, primarily lactobacillus and mesophiles, combined with a fruit extraction. By integrating external, non-coffee agents to the fermentation process, this method allows precise control of flavor development. Though not naturally occurring, the technique blends traditional fermentation knowledge with modern market-available processes to consistently replicate vibrant and clean cup profiles across batches.
Harvest & Post-harvest
Cofermented in a natural coconut broth, this exciting lot delivers enhanced body, bright acidity and pronounced sweetness without tipping into artificial territory. Cherry is selectively handpicked at peak ripeness and delivered directly to the mill. Coffee is pulped and washed before being submerged in fermentation tanks containing a liquid culture enriched with coconut extract and citric acid, alongside a starter culture of Lactobacillus spp. and mesophilic microorganisms cultivated over several years using coffee cherries. This symbiotic culture of bacteria and yeast ferments in direct contact with the parchment, driving flavor development without artificial flavorings or additives. After fermentation, the coffee is dried on shaded raised beds with controlled ventilation over several days, allowing slow and even drying that preserves the integrity of the profile.
About this Coffee
Cupping score: 87.25
Farm: Capilla Del Rosario
Producer: Jose Posada
Region: Antioquia
Altitude: 1560 - 2000 masl
Variety: Castillo, Colombia
Processing: washed + experimental co-fermentation
About the Variety
Variedad Colombia was released in the 1980s as the country’s first major rust-resistant hybrid, created by crossing Caturra with the Timor Hybrid. Its cupping profile is traditionally clean with classic notes of caramel, chocolate, and balanced acidity. Castillo, was introduced in 2005 to offer even stronger disease resistance and higher yields. Known for producing larger beans, Castillo often features a cupping profile with citrus acidity, nutty sweetness, and subtle fruitiness. While both varieties were bred for resilience, Castillo is now the most widely planted coffee in the country due to its adaptability to different microclimates.
Co-fermentation
Co-fermentation is a coffee processing method where producers add external ingredients, such as fruit or spices, to the coffee during fermentation. This technique allows the coffee to absorb unique flavors and aromas from the added components, creating a distinct and complex cup profile.
