Over the mountain in La Sierra neighborhood, commune 8 of Medellín, there is a group of farmers who produce high-quality coffee.
The coffee of this micro-lot was harvested in 3 farms of the region: El Descanso, El Tractor, and Villa Sierra. After picking, the ripe cherries are transported to the wet mill, which is called Renacer (meaning new growth in Spanish). It’s here where the magic happens, the mill develops the Lactic process, which gives this coffee a unique tropical summer flavour. Nowadays, the farmers can concentrate exclusively on the collection of their beans and Renacer wet mill is focused on processing and experimentation.
Colombian Artisan Coffee set aside part of our profit to help to fund local agricultural training and experimentation projects.
We work with coffee roasting companies in the UK and Ireland, connecting rural farming communities in Colombia which are economically under-developed, and until recently these regions have been affected by internal conflict like La Sierra.
La Sierra, Medellin Colombia
The farmers have a very strict cherry selection criteria on their farms, once the cherries are picked they bring them to the processing centre. After screening, only the ripe cherries are allowed into the fermentation process.
The fermentation's are restricted and they are divided into two parts.
The first fermentation happens in the cherry, where we look to activate the yeasts and it lasts for approximately 100 hours.
The second fermentation happens after de-pulping the cherries, this process is done at 17 ° C so that the lactobacillus work more effectively and this takes about 70 hours.
Total time for the fermentation's 170 hours.
After fermentation, the coffee is washed and sun-dried on patios and drying beds until 11% of humidity, then a coffee sample is taken to the Lab.