Columbia Manor boutique coffee beans Vera Cruz Farm extended fermentation treatment of flavor and

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What are the flavor and taste characteristics of Columbia Manor boutique coffee beans Vera Cruz Farm extended fermentation treatment?

Extended Finca Veracruz fermentation of Vera Cruz Farm in Colombia

Finca Veracruz is one of five small farms under the Santa Barbara estate (Santa Barbara Estates). The sister farms are very close to each other, all in Santa Barbara, Fredonia and Amag á. When Pedro Echavarria, the owner of the manor, began to build a farm in the 1980s, he knew that location was crucial. he took a fancy to the Andes Highlands of Antioquia, where the diverse microclimate, unique volcanic soil, perfect altitude, and the tradition of producing high-quality coffee deeply moved Pedro, whose small farm combined with a perfect natural environment. With hard and efficient work, quickly plant coffee and build a good reputation.

Over the past five years, Pedro's son, also known as Pedro, has been deeply involved in the operation of the farm, taking the already excellent coffee to a higher level through treatment experiments and tighter supervision of each stage of production. Pedro Jr. and Leonardo Henao Triana, Santa Barbara's coffee director, combine artistic, industrial rigor and scientific curiosity to manage the washing plant. They are constantly trying to develop the highest quality coffee, even opening the flagship coffee shop Pergamino, bringing their coffee into the Colombian city of Medellin.

Vera Cruz Farm (Finca Veracruz) is a small farm with a total area of 20 hectares, 16 hectares of planting area and a small washing plant of its own. Each batch of Vera Cruz contains cherries harvested for 3 to 5 days, and each day newly peeled cherries are added to the fermentation tank where the cherries were harvested a few days ago, which they call "extended fermentation" (Extended Fermentaton).

Using this extended fermentation method, each batch added can increase the ph value in the fermentation tank (increase alkalinity), thus creating a stronger fruit flavor and avoiding excessive fermentation and acetic acid production caused by too low ph value. Another advantage of more accurate control of ph value is to control yeast and bacterial activity.

Interestingly, this coffee treatment is inspired by the practice of small farmers in Antioch and Huila. Because the farm is so small that not enough cherries are harvested in a day to form a batch, two or three-day cherries are usually fermented together. Pedro and Leonardo in Santa Barbara use this process to refine it and apply it to large-scale production.

Ozone is the third London Bean Roaster to work with, and like Caravan, Ozone has its roots in New Zealand. The two original sisters, in fact from a nurse background, traveled to Civil War-torn El Salvador and found that local farmers were so dependent on growing coffee that they decided to go back to New Zealand to start a coffee shop to assist small coffee farmers in Central and South America. Ozone opened and baked in New Zealand in 1995 and became one of the most successful bean bakeries in New Zealand in the following years.

In 2001, Mr. Craig Macfarlane of New Zealand acquired Ozone, continuing the tradition of purchasing raw coffee and roasting beans from the origin, and after two years of planning, opened the UK's Ozone in London in 2012, just in time to catch up with the trend of boutique coffee in London. The shop in London uses a Probat bean baking machine. Although it is not a special case, it is worth mentioning that, like Drop in Sweden, the chief baker of Ozone is a woman, and we have a baking shop dominated by a female baker! Girls Power wins!

Producing area: Antioch Antioquia

Manor: Vera Cruz Farm Finca Veracruz, Santa Barbara Manor Santa Barbara Estate

Landowner: Echavarria Family of the Ekifaria family

Altitude: 1650 m

Beans: Colombia Colombia, Kaddura Caturra

Treatment: washing Washed; and prolonging fermentation Extended Fermentation