Description

Rodrigo Sanchez is one of the most talented coffee producers and his specialty are experimental processing methods. Carbonic maceration is a processing method most commonly known in wine processing, and popularized in the coffee world by Sasa Sestic at WBC 2015. On the El Progreso farm, Rodrigo took this method to another level of complexity: gentle and calm at first sip, it evolves into an elegant and complex flavor symphony.

We roast this coffee light and quick - especially well suited for filter and cold brew

Profile

Perfect for: Filter
Also works lovely as: Cold brew, French Press, Aeropress, Espresso, Turkish coffee
Taste notes: Strawberry, Vanilla, Biscuits, Milkshake, Toffee, Raspberry

Variety: Caturra, Bourbon
Altitude: 1.650m
Process: Carbonic Maceration Washed
Quality score: 87.75
Light roast

100% Arabica Coffee

Net weight: 100g/250g

About this coffee

The El Progreso farm belongs to Rodrigo Sanchez and his family. Located in El Carmelo, Palestina, Huila, at 1650 meters above sea level, it started with just 5 hectares and a few varieties. Over time, they added more varieties like Caturra and Colombia. Rodrigo's passion for coffee grew as he learned more about cupping.

Thanks to this, his curiosity about reaching specific notes in his coffees grew too. These new processes and flavors propelled the farm to global recognition. By 2010, it had expanded to 23 hectares, allowing for the cultivation of Geisha and Bourbon varieties. Rodrigo's parents still oversee the farm's operations.

For carbonic maceration, Rodrigo Sanchez´s team begins by selecting beans that are at least 90% ripe and have a Brix degree averaging 20-24. After arriving at the processing area, the beans undergo a floating process to remove impurities. Then, they ferment in cherry for 70 hours with a CO2 injection that enhances sweetness and body. In this step the coffee will also change the color of its mucilage into intense and dark pink tones, transferring it to the parchment.

Next, they undergo a secondary fermentation in barrels for 70-94 hours to improve fragrance and acidity. Finally, the coffee is washed and dried for 18-22 days, resulting in a brighter, more aromatic, and sweeter cup with intensified flavors and acidity.