Treatment of dry fermented honey by small farmers in Torres, Colombia

Treatment of dry fermented honey by small farmers in Torres, Colombia

From Colombian coffee farmer Ricardo? Ricardo Torres's honey-treated coffee beans are part of his community crop program at Palm Tree and Big Bird Manor. After harvesting and screening the coffee cherries, rest for several hours to pre-ferment, then remove the peel, and then place them on the scaffolding for sun drying, a process that takes at least 15 days. Unlike the usual honey treatment, which has only about 10 to 12 days of drying, pre-dry fermentation and lengthening the drying days allow the sugar contained in the pulp to fully infiltrate into the raw coffee beans and therefore be clearly reflected in the overall flavor performance.

Different from the general traditional coffee producers, the palm tree and big beak manor management team, which cherish the dream and dedication to coffee, find out from scratch the most ideal coffee growing environment. After visiting more than 100 coffee farms, he finally bought 18 hectares of land in the Cundinamarca area, 1600-1800 meters above sea level, in the eastern foothills of the Andes, about an hour and a half drive from Bogota, the capital of Colombia, to start a coffee planting program.

At present, Palm Tree and Big Bird Manor have two local coffee programs.

The first plan is called "Estate & Varietal", which is to plant rare or locally rare varieties, such as Geisha, Mocha, Sidra and SL28, on the estate's own land. In February, Stefanos Paterakis of Taf Coffee, Greece's best-known boutique, once again won the 2016 Greek Coffee Masters Competition (Hellenic Barista Championship), using a rare variety of coffee produced by the estate, "Sidra".

The second plan is to work with small farmers in the vicinity of the manor to provide cooperative farmers with many benefits, whether financial or non-monetary, including purchases at guaranteed prices, so as to encourage them to produce high-quality coffee. and according to their strict quality control process to screen out zero-defect berries, and different from the traditional experimental treatment to produce unique micro-batch coffee.

Production area: Anatoli, La Mesa, Cundinamarca

Manor: La Palma & El Tucan

Farmer: Ricardo? Torres, Ricardo Torres

Treatment: dry fermented honey treatment (Honey Process)

Variety: mixed varieties (Typica, Caturra, Castillo, Colombia, Bourbon Mixed)

Altitude: 1700 m

The baking degree adopted this time is about 1 minute 20 seconds at the beginning of the explosion, and the total time is 11 minutes 30 seconds (including 1 minute of return temperature). When actually cooking, the dry aroma has the taste of drupe, caramel and baked sweet potato, while the wet aroma is a bit like the sweetness of red bean rice cake. you can obviously feel the flavor of citrus chocolate in the mouth, with a long lasting sugar-like sweetness and a long finish. The temperature cooled and showed a bright acidity like red grapefruit.