Ricardo Torres Lactic Process 【Red Wine】
Flavors: red wine, star anise, red apple, caramelized sugar, inca berry,
With the caramelized sugar sweetness reminiscent of chocolate and maple syrup, this Colombian coffee has a velvety texture like red wine and a spicy taste of star anise, due to the lactic acid fermentation process; you can enjoy a change of impression with each time drinking. You can also taste the complex flavors of inca berry and red apple.
Coffee bean information
Place of Origin / La Mesa, CundinaMarca, Colombia
PLANTATION NAME / BUENOS AIRES
Farmer / Ricardo Torres
Species / Castillo
Selection Method / Lactic
Altitude / 1700 m
What's Neighbors & Crops Program?
This is a sustainable and innovative program that purchases coffee from growers within 10km of the pioneering La Palma y El Tucan (LPET) for more than double the market price and incorporates LPET's state-of-the art fermentation technology.
Don Ricardo, 53, declares that he is a coffee farmer for life. Thirty-three years ago, he and his brothers, Ruben and Diociteo, inherited two farms from their parents. These brothers are also traditional coffee growers in the region. He decided To Live and Work in One of the Fields: Buenavista. Buenavista IS A 2 Hectare Farm Located in the Village of Anatoli, Just 10 minutes from the farms of La Palma & Ertucan.
During the height of the coffee inflation, he was able to sell all of his beans directly to Illycafe, but when the price of coffee beans dropped, he was unable to continue his direct relationship with Illycafe. During this time, Ricardo was selling parchment coffee Beans to a Local Cooperative in the Nearby Town of Cachipai. TO Generate Yet Another Source of Income, Ricardo and His Brothers Had Started Raising Chickens.
When LAPALMA & ELTUCÁN began buying coffee in the area in 2013, Ricardo was one of the first growers to join the Neighbors & Crops program in its first year. He was interested in the quality of the beans he was growing and the proportionally better income he would receive. In addition, finding labor, such as pickers, at harvest time was one of the major problems faced by coffee farmers, so Ricardo could greatly benefit from our project's own cherry picking team to provide them with assistance. He has been deeply involved in our coffee cherry purchasing model ever since and is always present at all our events and cooperating with the project.
This type of fermentation is classified as "anaerobic" because oxygen has minimal contact with the coffee cherries.
After arriving at the mill, the coffee cherries are sorted by hand and stored in sealed tanks for 50 hours to soften the seed coat as the first stage of fermentation.
In the second stage, the softened coffee cherries are stored again in a sealed tank for 50 hours.
The water in the tank encourages the mucus separated from the coffee cherries to grow in the tank. Since there is no oxygen, the bacteria feed on the carbohydrates present in the mucus and produce a higher concentration of lactic acid, fostering the unique profile, body and complexity in the resulting cup.
Lactic acid fermentation is further accelerated by maintaining the temperature of the tank at 16 degrees Celsius.
Then begins the 20-30 day drying process spread over the African bet.
◎About the roasting date
We ship fresh coffee beans within 2 weeks of roasting. If you have any request for the roasting date, please let us know in the memo when you order. The best time to drink our coffee is about 2 to 3 weeks after roasting.