Caturra Black Honey – Data Sheet
– Coffee name: Caturra Black Honey Double Anaerobic
– Grade: Product of Colombia
– Country: Colombia
– Region: Calarca, Quindio
– Altitude: 1.744 m.a.s.l
– Varieties: Caturra
– Drying: Canopies
– Processing: Black Honey
– Fermentation: Double Anaerobic and Carbonic Maceration
– Notes: Lemongrass, Lemon, Hops, Tropical Fruits and Cocoa Nibs
– SCA Score: >87
This Caturra Black Honey lot is produced on Finca El Placer, by Sebastian Ramirez, a 4rt generation coffee producer who has been running his family estate for over a decade.
El Placer means ” The Pleasure”, and the farm is located in the heart of El Eje Cafetero (the coffee zone) in Calarca, Quindio at 1.744MASL. At El Placer, avoiding herbicides and cutting weeds every two months is part of a sustainable approach to farming. They prioritise soil health, which results in healthy plants and contributes to great flavour profiles too. Sebastian has access to a well-equipped microbiology laboratory, crucial for the El Placer team in developing innovative and exotic coffees.
Sebastian uses natural, washed, and honey processes, and all the varieties undergo carbonic maceration. Most of the coffee is processed naturally or via honey, to minimize water consumption. In his quest to maximise the flavour potential of every variety, Sebastian is taking a step forward by adding the “musto” from cherries to the coffee during fermentation.
Caturra Black Honey Process
The first step of processing is the three-step hand selection:
- 95% of ripe and 5% of semi-ripe cherries are selected, all by hand.
- The selection continues with submerging the cherries in water tanks and removing the floaters from the surface.
- Lastly, the cherries without any visible defects are sorted to guarantee only the best quality ones to undertake the fermentation processes.
The Caturra Black Honey undergoes a double anaerobic fermentation process; the first step is to seal the coffee cherries inside 200L plastic cans for 100hrs at a constant temperature of 18 ° C, with CO2 injection (a process called carbonic maceration).
The second step is for the cherries to be pulped, after which the second stage of anaerobic fermentation starts for 100 hours, again with CO2 injection, and lactic acid juice from MOSTTO-HOPS is also added.
The coffee then goes for its 1st drying phase under canopies with a controlled drying at 40° C and keeping 25% humidity for approximately 20 days. The 2nd drying phase is for another 5 days under the canopies.