COLOMBIA
CALALA

Calala

We present to you this new specialty coffee, one of the most unique we have had so far.

What makes this coffee special?

For the daring, for those who want to try new things and for those who are committed to innovation, we discover our new jewel in the crown: the Colombia Calala. A coffee macerated through Culturing.

It is a process that ferments coffee together with bacteria from other fruits and plants, in this case pineapple, orange and other tropical fruits, through which an exchange of microorganisms occurs between them, giving the coffee unique nuances. .

Its touches of orange, caramel, tropical fruits, pineapple and syrup are evident. Its vinous acidity will activate all your senses and allow you to enjoy this Calala coffee like you have rarely done before. Its creamy body and persistent aftertaste will make you unable to get it out of your head.

Varietal: Caturra
Altitude: 1750 meters
Process: Culturing
Estate: The Riviera
Points: 87
Caffeine: 99.19 mg/dl

Varietal:
Altitude:
Process:
Estate:
Points:
Caffeine:

Caturra
1,750 meters
Culturing
The Riviera
87
99.19mg/dl

CULTURING

We share with you the technical explanation of the process that our Colombian coffee grower Julio César Madrid provided us:

We have called our fermentation process “culturing”, since based on this technique we developed our procedure, in which we use fruits, aromatic plants and spices to ferment together with the coffee, using starter cultures rich in microorganisms, with the aim of give more complexity to the flavor and aroma of the coffee.

1. We begin with the preparation of the yeast-based starter culture, lactobacillus, sucrose, pineapple and mango fructose, among other fruits (this raw material is pure and selected fruit). This culture is left to ferment under special conditions for eight days, controlling temperature and Ph until ideal requirements are reached.

2. Only ripe cherries are harvested, there is zero tolerance for green, pintón and overripe coffee. Next, a fermentation process takes place for about 48 hours until special conditions of temperature, Ph and Brix degrees are reached.

3. When both cultures acquire these special conditions (coffee fermentation culture and starter culture) they are mixed and fermentation is carried out with restricted oxygen in vats, controlling temperature, Ph, degrees Brix and allowed to ferment for 180 hours.

4. Once the double fermentation is finished, the coffee is washed and slowly dried, in a process that lasts between 15 and 20 days.