Colombia | Finca San Luis

ORIGIN

After 2 years of instability in the coffee market and the climate, Finca San Luis has seen its harvest decrease by up to 60% and while prices were high it could “compensate” for the low production. But in 2023 the drastic drop in prices has made the farm economical viability more critical than ever. For the last months of the year we decided to bet everything on the farm and buy most of the harvest to provide the greatest possible stability income and evaluate the quality over time. We continue to believe that this farm is one of the projects that has the more potential in the country, all it needs is more market opportunities.

PROCESS

Only ripe cherries are picked. A oaters process is carried out before the benet process. Then the cherries are put through an anaerobic fermentation for 24 hours in GrainPro bags. Afterwards the coee is pealed and starts an oxidation process for 14 hours. Finally it is gently
washed to avoid removing all the honey.

DRYING

Sun dried for 12-15 days in african beds inside a canopy until reaching 15% moisture level, then the coee is mechanically dried in small silos until reaching 11%. EP preparation with 95% above screen size 15. Moisture level of 10.9% and water activity of 0.58.