Colombia La Claudina

COLOMBIA LA CLAUDINA - 200gr

Tasting Notes: Passionfruit, Blackcurrant, Peach Tea

La Claudina is located at 1400-1800 MASL in the city of Bolivar in Antioquia, it’s currently about 18 hectares of coffee produced by Juan Saldarriaga, a young coffee producer who took over his family’s farm in 2012. Since then, he has planted new cultivars on his farm, ranging from Castillo, Caturra, Tabi, SL28, and also Geisha.

Juan has built several types of drying facilities, applied experimental processing, and started to manage a few other farms in the area. He’s drying washed coffees under shades and as for the naturals, he designed a cold mechanical dryer. It’s a machine that can dry coffee with cold air, by utilizing software where they can adjust the temperature and airflow, while also keeping the record to make a set of different drying profiles.

This coffee consists of three varieties, Castillo, Colombia, and Tabi. After picking the ripest cherries, they’re soaked in the water to remove the floaters. During fermentation, they use tanks with fresh cold water and will be rinsed every 6-8 hours, with a normal fermentation period around 24 hours. The coffees then dried using a mechanical cold dryer for 20 to 30 days with a drying temperature from 25 to 40°C. Using controlled parameters during the cold drying, this will result in juicy and sweet fruit acidity and sweetness, and that will reflect the cup just like a passionfruit, followed by a blackcurrant, and a pleasant peach tea finish.