The unique flavor of anaerobic washed coffee from Colombian boutique coffee farms
La Maria is a family farm in Nari Neo Buesco, Colombia, owned and managed by members of the Solarte family. Jose Solarte is a constitutional lawyer, his uncle Jairo Solarte is an electronics and computing engineer, and Jose's father, Luis Solarte, a zoologist, jointly oversees the farm, which includes 12 hectares of Caturra, Castillo, Columbia and pink bourbon coffee.
The family employs 2-3 nuclear workers to manage post-harvest processing during the harvest season, as well as 10-20 pickers from nearby families. The processing of La Maria depends on climatic conditions and market demand, and Colombian coffee is most commonly washed and processed naturally. Jose and his uncle Jairo are working to implement and standardize lactic acid and alcohol fermentation for their coffee, which stems from their research on yeast and lactic acid bacteria cultures.
This Castillo coffee has been washed and processed. After harvest, the coffee beans were fermented in an anaerobic environment for 48 hours. During the first fermentation, once the pH and Bailey sugar content measurements reach the expected level, the cherry will be pulped. The pulped coffee seeds were fermented again in a dry and anaerobic environment for 48 hours. Then rinse the coffee with spring water after the second fermentation and move it to a dry terrace covered with a net. Then dry the washed coffee on an elevated bed for 18-22 days until the desired humidity is reached.
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