Brew Guide:
Best Brewed with: Espresso, Immersion (Aeropress/French Press), Moka pot
Medium-Light Roaster Influence: Slowing the roast down significantly compared to our usual filter style, and keeping it in the roaster longer at the very end - to a hotter end temperature. You can taste the fact we've pushed for lower acidity, higher body and cooked fruit character
Best Rested: 2-3 weeks
Filter: 65g/L, 92°C when fresh but when well rested you can go down to 88°C
Espresso: 18g/42g/32s - classic style
We’re tasting: Intense melted chocolate & red fruits on the aroma. In the cup - dense & syrupy bodied, with the dominant note of craft dark chocolate & apricot jam, like Sachertorte cake. As it cools becoming more stewed orchard fruits, boozy apricot liqueur, raisin & toffee.
In milk: Sweet butterscotch & apricot jam
Traceability
Country of Origin: |
Colombia |
Region: |
Ciudad Bolívar, Antioquia |
Producer: |
Luis & Juan Saldarriaga |
Farms: |
El Encanto + La Claudina |
Variety: |
Tabi/Castillo/Colombia |
Elevation: |
1380 - 1800 MASL |
Process: |
Extended Fermentation Natural: After cherry selection, cherries are floated and skimmed before draining. Cherries are fermented dry in a tank for 24-32 hours with temperature checking - to ensure that over-fermentation does not occur, the temperature is checked at the 24 hr mark. Once the temperature begins to rise, cold water is added to the tank, both regulating temperature for the further 2-3 days of extra fermentation, and gradually shifting the fermentation from dry (aerobic, yeast driven) to wet (more lactic acid bacteria), adding additional complexity. Dried using "cold dryer" over 20-30 days, with programmable temperature and humidity controls
|
Import Partner: |
Nordic Approach |
Harvest |
Crop 24/25, Arrived EU Feb 2025 |
The Story
Juan assumed control of his family's two farms in 2012, managing 42 hectares of coffee cultivation across La Claudina and El Encanto whilst preserving remaining land as natural reserve. He was an early adopter of rare & unusual varieties on his farm, meeting the market demand as we looked for novelty. Nordic Approach's relationship with Juan began in 2013, at a very different time in the speciality coffee scene than where we are now.
When they first met, Juan was predominantly focused on commercial markets, like most producers in Antioquia—Colombia's second-largest coffee region, one that had a historical reputation of chocolatey, heavy body and lower acid styles. Their collaboration enabled his transition into speciality coffee through small-scale experimentation, both in washed, honey, and natural processes; extending to anoxic and extended fermentations as the market demand grew for these coffees.
Crucial to Juan's success has been his drying protocols - both an early adopter of shade drying, but going a level beyond with including cold-air drying equipment with programmable controls—facilitating the precise methodology required for the value add processing that initiated his coffee journey over a decade ago.
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