We worked with our importing partner Cereza Coffee, to bring in this coffee from Rodrigo Pelaez, at his farm Laderas del Tapias (Finca Buenos Aires).
Cereza Coffee started working with Rodrigo Pelaez almost 5 years ago, which coincidently coincided with the change in the Colombian Coffee Federation policies making the export of innovative processing techniques like natural coffees and prolonged fermentations more permissible. Rodrigo was just beginning his experiments, and they embarked on the journey together. They started by experimenting with different processing parameters and methods and learned from a continuous feedback loop by cupping and sending samples to roasting partners in the US.
In addition to running his farm Laderas del Tapias, Rodrigo is a dentist in a nearby city called Manizales, and he also writes a column about coffee in his local newspaper (La Patria). He is community minded and shares my passion for working with smaller coffee producers around Colombia.
The coffee is manually selected for only the ripest cherries after picking. Then, the coffee is fermented in cherry for 30 hours. After which, it is de-pulped and fermented for another 20 hours before it is washed. The drying processes is carried out in static mechanical dryers using low temperatures, drying intervals, and constant movement over the course of the 10 days.
Farm: Buenos Aires
Producer: Rodrigo Pelaez
Region: Neira, Caldas
Altitude: 1900 meters
Taste: Apricot, honeysuckle, yellow peach, lemon, raisin, cane sugar
Aromatics: Green apple, cherry, plum, milk chocolate
Recommended Brewing Methods:
V60 and C70
- Peach Spritzer
- Tropical fruits