Region: Risaralda
Farm: Finca Milan
Farmer: JULIO ANDRES QUICENO
Processing: Culturing - Co fermented MAIN FRUIT: APPLE CIDER
Variety: Caturra
Altitude: 1600 m
Notes: red apple, cotton candy
The CULTURING or CO-FERMENTATION process is a fermentation technique created by farmer Julio Andres Quiceno, in which fruits, aromatic plants, and spices are used to ferment in combination with coffee, utilizing bacteria and yeast that generate metabolic processes, resulting in unique sensory profiles.
Candy Apple In the nitrogen fermentation process, ripe coffee cherries undergo embryonic stress, causing their temperature to rise and then drop to 12°C, keeping them in optimal conditions for further processing. After depulping, the beans are placed in a bioreactor and inoculated with starter cultures (yeasts and bacteria) used in apple cider fermentation and fruit must (pineapple, sugarcane).
The coffee beans are dried in solar dryers until reaching 40% humidity, then transferred to mechanical dryers until they reach 10%–12% humidity.
