Cranberry Sauce

Tasting Notes: Cranberry Sauce

Origins: All Colombia - Paulo Trujillo Natural, Huver Castillo Caturra Advanced Berries Natural, Jhon Rodriguez Papayo Advanced Washed

Whether you think cranberry sauce is the delight or the devil of the Thanksgiving dinner table, this coffee is bursting with the fruity notes of that divisive dish. We took three coffees that all stand up proudly on their own and blended them to make a cup that is incredibly sweet with just the right amount of bright berry tart flavor to cut through the richness. The result is a deeply fruited and incredibly expressive cup, unlike nearly any other coffee we've tasted before.

-50% Paulo Trujillo Natural - this coffee comes to us from Patio Bonito, owned by the Trujillo family. It located in the Cauca Department and run by Paolo, her sister Patricia, and their parents Carlos and Angela. Carlos is an Agroforestry Engineer, who has worked for or over 40 years to develop a Sustainable Coffee Farm model, having been a research assistant at CIAT (International Center for Tropical Agriculture). Angela is a retired school teacher of 45 years, responsible for the farm's traceability system and book keeping of data on their Coffee Process. Paulo and Patricia execute and control each step of the farm's coffee processing methodologies. The family is dedicated to conserving the harmonious balance between the native forest, animals, and coffee.

-40% Huver Castillo Advanced Berries Natural - Huver produces coffees alongside his family at Finca El Paseo. He is a former math teacher who returned to his coffee roots to help transition his family farm from commodity to specialty grade coffees in 2014 when worldwide coffee prices plummeted to unsustainable levels. The process took much trial and error but in 2018 the farm exported their first container of specialty coffee. The farm's intense focus on quality and implementation of advanced processing methods has led them to produce some of the most expressive coffees out there. This offering is an experimental co-fermentation made with black berries. First, freshly harvested whole Caturra coffee cherries are placed in tanks and fermented for 48 hours under anaerobic conditions. After the initial fermentation, cherries are removed from the tanks and set aside. The remaining fermentation must (liquid) is carefully collected and preserved for the next stage. The fermented coffee cherries are then placed on raised beds or drying patios to begin the natural drying process. While drying takes place, a fruit blend of 500 grams black berries per 1 kg of coffee cherry is mixed with the collected must and fermented separately for 48 hours. Once the drying coffee reaches approximately 30% moisture content, it is reintroduced into the fermented fruit must in sealed tanks under anaerobic conditions for 96 hours. After co-fermentation, the coffee cherries are removed and returned to drying beds to complete the natural drying process until reaching ideal moisture levels for storage (typically 10–12%).

-10% Jhon Rodriguez Advanced Washed - Jhon comes from a long line of coffee growers. The farm, Finca Río Negro, was purchased by his grandparents in the '60s when they moved from Colombia's coffee axis to Huila. The farm was passed down to his father and then him. The farm's focus is now on growing specialty varieties and exploring methods beyond traditional post-harvest processing. This coffee is a washed process that was co-fermented with tropical fruits and carefully selected yeasts to enhance complexity and flavor. First, coffee cherries of the Papayo variety were harvested, washed, and depulped mechanically. They were then transferred to tanks, innoculated with Saccharomyces Cerevisiae, a yeast isolated specifically from coffee, and fermented anaerobically until a pH of 3.4 is reached. After that the coffee is dryed on raised beds under the sun before being hulled for export to us!