COLOMBIA FINCA LA PRIMAVERA YEAST INOCULATION

Finca La Primavera is located in Santa María, Huila, Colombia, and is managed by Aldemar Osorio, a 52-year-old, second-generation coffee grower. The farm consists of 6 hectares of land, with 4 hectares dedicated to growing coffee. It sits at an elevation of 1780 MASL and with around 16,000 coffee trees.

Adelmar learned the coffee trade from his father, who he inherited La Primavera from. Adelmar's son is starting his own farm next to La Primavera where they also produce avocados and plantains in addition to coffee.

This lot started by harvesting the ripest of cherries and leaving them to ferment with yeast in closed barrels with Aldemar’s own recipe of coffee mucilage and water for 90 hours until washing. Parchment is then placed to dry on raised beds for around 12–15 days, depending on the weather.

This is our first coffee from Adelmar's farm. The addition of yeast to this processing helps supercharge the sugars, resulting in a cup with bright notes of lychee, bergamot, and pineapple.