The Magic Circle

Origin: Anserma, Caldas, Colombia

Process: Carbonic Maceration

Cherry is floated and sorted before being placed in 4000kg capacity stainless steel tanks where carbon dioxide is injected in order to displace oxygen. This promotes the coffee cherry itself to ideally undergo some metabolic activity (‘fermenting from the inside out’) before facultative and obligate anaerobes begin their fermentation. Cherries ferment in this CO2-rich environment for 120 to 140 hours before being dried in mechanical dryers.

Farm: Finca La Palmera

As a young boy, Don Octavio loved growing up surrounded by coffee trees. His hard work allowed the small farm he purchased at the start of his coffee career, to grow to its now 161 hectares while he also worked as a doctor and eventually hospital director. His son, Ignacio, now runs the farm and follows in his father’s footsteps where he pays above-market rates to ensure the highest quality cherry.

Altitude: 1450-2000 masl @ 4.29°N (Medium to High for this latitude, with >1600 masl being considered high at this latitude)

Varietals: Pink Bourbon

Jindo Paid: 59.23 (CAD/kg)