Finca La Ricaurte Colombia

Farm
Finca La Ricaurte

Preparation
Honey Carbonic Maceration with Granada

Variety
Caturra

Country
Colombia

Tasting notes
Passionfruit, Strawberry, Stone Fruit.

Finca La Ricaurte is a distinguished coffee farm located in Ciudad Bolívar, Antioquia, Colombia, at an elevation of approx imately 1,950 meters above sea level.

Established by brothers Honorio and Julio Vélez in the 1940s, the farm has evolved under the guidance of subsequent generations, embracing innovative production and fermentation techniques

Honey Process with Granada (Passion Fruit) Fermentation: At Finca La Ricaurte, coffee cherries undergo a unique processing method known as Honey Carbonic Maceration with Granada. This technique involves partially removing the fruit's pulp before drying, imparting distinctive flavours to the beans .

The cherries are placed in stainless steel fermentation tank s flushed with CO₂, creating an anaerobic environment. After a five-day fermentation, during which coffee juice or leachate is ex racted

After the first round of fermentation, the cherries are de-pulped and fermented again, this time with the previously extracted leachate mixed with Granada juice. This secondary fermentation lasts for another three days .

Once complete, the cherries are ready for drying. In the final step, the coffee cherries are dried over five days, allowing the flavours to mature. Each phase of this careful process is executed to ensure exceptional coffee quality.