Unparalleled No. 4 & 5 Hacienda Mallorca Collection - 200g (Colombia)

Pineapple, Papaya & Pomegranate.

Region: Caicedonia
Country: Colombia
Process: 
Natural 
Variety: 
Geisha
Producer: 
Santiago Londoño 
Altitude: 
1610m

Importer: Raw Materials

Crop Year: 2018

Red Wine, Orange & Vanilla.

Region: Caicedonia
Country: Colombia
Process: 
Washed 
Variety: 
Yellow Bourbon
Producer: 
Santiago Londoño 
Altitude: 
1610m

Importer: Raw Materials

Crop Year: 2018

Double the coffee and twice as tasty, we are proud to offer No.s 4 and 5 in our ongoing Unparalleled series of truly exceptional coffees. We return to Colombia and for the first time visit Hacienda Mallorca in the mountainous Caicedonia region. It's owner Santago Londoño takes a rigorous, scientific approach to the processing of his coffee cherries, experimenting with fermentation and drying techniques to bring out the best in the green beans. The level of care and the detailed cataloguing of their processing is frankly remarkable and unlike anything I've ever seen before. Couple this perfectionist streak with two lovingly grown coffees like this Geisha and Bourbon and you have a truly exquisite coffee awaiting you in the end cup.

For the Yellow Bourbon, the washed process was favoured. After the cherries were picked, they underwent fermentation for a total time of 18.5 hours. After careful consideration, this was found to be the best time for a regular point where fermentation was complete. The lot was then moved to the top of the drying silo and dried at a consistent 35 degrees with continuous airflow.

The care taken in the natural processing of the Geisha is just a whole other level of mad scientist. Only the ripest cherries were hand-picked by the farmers early in the day before careful hand-sorting at the washing station. That evening at 5:15pm the cherries are mechanically dried at 33C for just over 6 hours. The following morning at 7am, the drying silo is set to not exceed 44C for a further day of drying until 6pm. The silo is then turned off to avoid adding any further heat and kept as such until the sixth day post-harvest dawns.

Very early on that sixth morning, the silo is turned on again for just a few hours where the first checks on the coffee's development and fermentation are undertaken. The next day, the coffee is threshed (the removal of the cherry from the bean) and the humidity tested; in this case it was found to be 13.3%. The following day, the silo is turned on once again at 9am to further reduce the humidity until it reached 11.3% at 2:45pm. The coffee is then finally packed into GrainPro bags and rested until the final milling.




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