Finca La Primavera is produced by Hugo Sepulveda and his family, in the Urrao region of North-Western Colombia.
A small farm, at only 1.5 hectares (about the size of Lord's cricket ground), there is very little margin for error, so a lot of care has been taken to make sure that the farm is as productive as possible.
The resulting coffee is exceptional. There is a balance and sweetness typical of Colombian coffees, but elevated to a level that we have never tasted before in coffee from Colombia. The creaminess and slight nutty tone of white chocolate shines through, with the tanginess of raspberry throughout.
|NOTES||Raspberry Ripple, White Chocolate|
Over the course of two days, each day’s pulped cherries are added to a fermentation tank
with the previous days’ pickings. In this method of ‘extended’ fermentation, each consecutive
batch raises the ph level (i.e. makes more alkaline) of the fermentation tank, permitting
longer fermentation times that will produce a fruit-forward cup but without the acetic acid
produced by bacteria at a low ph. In this way, the producer is able to maintain the correct ph
level and avoid very low ph levels during processing that can lead to over-fermentation and