Located between 1600 and 1800 m.a.s.l, The interest of Finca La Luisa is to produce and process high quality coffee. Whether they are washed, natural or coffees with new fermentation techniques. 4 years ago the owner Juan Pablo Vélez started a project to carry out carbonic maceration in stainless steel tanks with co2 injection. From that experience about 2 years ago they developed a method to ferment coffee with fruit juice. This allowed the farm to create very defined and consistent profiles. As well as expanding the offer of flavors. These processes are called fruit honey process. Because of the long fermentation process you will find very complex aromas in the cup.

Process

Grown at high altitudes on Finca La Luisa, the coffee cherries are introduced to a pressurized steel tank where CO2 is flushed to create an environment devoid of oxygen. Subsequently, they undergo a five-day fermentation period, during which leached juice from the coffee is reclaimed. Following this, the fermented cherries are de-pulped and reintroduced to fermentation, this time mingling with the reclaimed leach and carefully selected fruit juice for an additional three days. Finally, the coffee cherries are prepared for a further five-day drying process.