César Lopéz a Edier Perdomo – GLOP coffee
The next lot was created in collaboration between two coffee experts, farmer Edier and scientist César. We came across this lot thanks to César, who is very well respected in the Pitalito area for his knowledge of fermentation. He usually buys coffee cherries from nearby farmers and then processes them in his laboratory. And so it was with this lot of Pink Bourbon. César and Edier are more like partners in this collaboration, and each has a role to fill. Edier grows and collects the choice cherries and César processes them into the choice grain.
Céras creates bacteria that help it to shift the coffee to the desired flavour profile during fermentation. He focuses mostly on lactic acids. The coffee is then wonderfully creamy, yoghurty, smooth and delicious. The collaboration between Cesar and Edier has produced a perfect coffee.
COUNTRY
Kolumbie
LOCATION
osada Filo de Chiyurco města Pitalíto, oblast Huila
FARM
Finca Bela Vista
ALTITUDE
1770 m
SIZE OF THE FARM
4 ha
COFFEE VARIETIES
Colombia, Caturra, Bourbon Rosado, Geisha, Castillo
ABOUT THE FARM
Finca Buena Vista is located 7 km from the larger town of Pitalito in the famous Huila coffee region. Located at an altitude of 1770 m, it is a semi-slope with extraordinary views. The soil is fertile and contains a large amount of organic matter, the family takes very good care of the farm and with this comes organic coffee growing and proper nourishment of the soil. They regularly mineralise the soil organically, this gives the trees vitality, strength and, moreover, the quality of the coffee cup. The farm has a drying room, a processing plant, accommodation for the workers, and is tidy and clean.
ABOUT THE PROCESSES
Don Edier Perdomo is orderly and disciplined in his work, studying the coffee from the side of the evaluator and cupper, which has allowed him to improve the quality of his coffee. Edier also develops his own control processes at every stage of production. From growing the coffee plants themselves, to harvesting and processing. But at this stage comes the great César Lopéz, who in his laboratory propagates the desired and selected bacteria with which he inoculates the coffee during the process, allowing controlled fermentation by microorganisms.
Cenicafe - fermented with herbs (LOT CO-23-036)
Cenicafe - fermented with fruits (LOT CO-23-037)
Harvesting and sorting Cenicafe cherries in seven steps:
- Ripe cherries that are the colour of red grapes are picked. The definition of the colour is ‘colour UVA’, translated as ‘red grape colour’.
- Fermentation of the picked cherries in a bag for 36 hours at a temperature of 18°C.
- Fermentation in barrels together with ‘mostto’ for 80 hours at an average temperature of 21°C, with the addition of macerated red grapes and Sacharomyses yeast.
- Traditional coffee washing.
- Traditional drying for 25 days.
- Storage in plastic bags and stabilisation for 15 days.
- Hulling and hand sorting.
Pink Bourbon (LOT CO-22-040)
After Edier had harvested, selected and sorted the coffee cherries, César Lopéz took over the coffee and, with Edier’s help, began to process and ferment the coffee. The Pink Bourbon was fermented for a total of 80 hours in sealed plastic containers with “foreign” cultures/microorganisms, making the coffee more creamy and delicious. The coffee was then dried for 15 days in ovens.
This variety, the Pink Bourbon, is a newer and recently very popular variety in the Huila region. It is a hybrid between Red and Yellow Bourbon and is known for its pink colour.
CO-24-013 Glop Coffee Candy Bubble
1. Harvesting: ripe coffee cherries of the Caturra variety are harvested in the colour of grape wine.
2. Fermentation of the cherries in the bag: 36 hours. Temperature 18 °C.
3. Barrel fermentation in coffee cherry juice: 80 hours. Temperature approx. 21 °C.
4. Special juice, coffee lees fermented from coffee cherries and berries + ‘Sacharomyses’ yeast are added.
5. Traditional washing in a wet mill.
6. Traditional drying for 25 days.
7. Storage and stabilization in bags: 15 days
CO-24-014 Glop Coffee Bourbon Limon
1. Ripe cherries of the Pink Bourbon grape variety are harvested.
2. Fermentation of the cherries in the bag: 36 hours Temperature 18 °C.
3. Barrel fermentation in coffee juice: 80 hours Temperature approx. 21°C with the addition of lemongrass macerate + ‘Sacharomyses’ yeast.
4. Traditional washing in a wet mill.
5. Traditional drying for 25 days.
6. Storage and stabilisation in bags: 15 days.
