FROM HEAVEN WEPT, Colombia

SACRED OFFERING

Blackcurrant, Maraschino Cherry, Cacao Nib

Finca Monteverde was inherited by Gildardo Gutiérrez, making the Gutiérrez family now fifth generation coffee producers. In 2010, their three children (dedicated Q-Graders and quality processors), began studying different fermentation techniques and applying these processes to harvests to achieve distinct, satisfying and peculiar results.

Their farm is now 15 hectares of a Red and Yellow Bourbon, Geisha, Wush Wush and Mocca varietal wonderland. The Wonka Factory of coffees.

This RARE low yield coffee in particular is handpicked at the ripest point and then floated to remove the less dense coffee. After that, the coffee is placed into fermenting tanks for 120 hr under controlled temperatures and PH levels. When the fermentation is at its targeted point, the coffee is dried in two stages. At first, the coffee dries for 3 days on raised beds in a plastic tunnel with sun and natural airflow, during this process the coffee is moved every 4 hours. The second stage happens in a mechanical silo for more 4 days to complete the drying stage.

This drying process is favourable to avoid over-fermenting since the cherries will keep fermenting until they reach the ideal humidity of 10-11.5%. The cherries get hand sorted at picking, later again during the drying process on the raised beds. Any other defects are removed at the mill once the coffee is in green. After drying at 9-11% humidity the coffee gets packed into GrainPro bags and sisal and stored at the farm, at around 20°C when it’s ready to be shipped after 1 month of rest.