Last Batch, roast date: 02/06/21
A heavy and rich experience, driven by Herbert Peñaloza’s fermentation of Catimor grown at his farm El Éden
- Licorice, Dark Chocolate, Brown Sugar
- Producer: Herbert Peñaloza
- Region: Tolima
- Altitude: 1300 masl
- Varietal: CR95
- Process: Natural
- Harvest: June 2020
- Optimal brew beyond: Filter 7 days | Espresso 21 days.
- RRP for 250 g: 129 kr.
- RRP for 1 kg: 480 kr.
About the coffee:
Though we have worked with the LaREB collective for a number of years now, and visited Herbert Peñaloza’s farm several times over our visits to Colombia, we have only once previously purchased coffee from El Edén, located just outside the town of Palocabildo in Northern Tolima. There are several reasons for this; Herbert admits freely that the terroir here isn’t particularly suited to producing high quality coffee. The farm was initially conceived as a commodity coffee project. They planted very densely with high yielding hybrid cultivars, that produce well at the low altitude of only 1350 masl, and are resistant to some of the flooding that happens near the bottom of the farm. In 2015, the team at 575 decided to cut down all the trees and have been since regenerating the farm, learning and iterating. At the same time, they started planting a new project, El Bocadillo, at a higher altitude about a 30 minute drive away.
The coffees we are releasing this month showcase 575’s learning over the past few years. As first generation producers, Herbert and his team have had to seek out knowledge themselves, working harvests in East Timor, hosting fellow coffee professionals from other countries at El Edén, and distilling the experience of working with producers across Colombia into their own coffees.
The first coffee, 575-02, is from the initial tree stock planted at the farm back in 2011. CR95 is a Catimor hybrid, selected for its yield and disease resistance, but generally not for its cup quality. The only way to increase the cup quality here is through careful fermentation, adding character to this rather ordinary varietal. The cherries are fermented in open tanks for 72 hours before being dried on raised beds in a natural process. The length of this fermentation has been researched and defined over time, and adds juicy character to the heavy dryness Catimor hybrids are known for.
The second lot, 575-05, is part of a much slower moving project, regenerating the ecosystem and cultivars planted on the farm. This is one of the first lots of 575's Typica, put together from seeds collected from Colombia, Ecuador and further afield. It takes a coffee plant several years to reach a full harvest, so the lots are rather small for now, but have been showcasing a great deal of potential. The floral character of Typica is not quite as strong here as it would be in higher altitude coffees, but is very well complemented by careful processing, again using an in-cherry fermentation before drying, leading to a rich and round base for the florals.
We feel that tasting these two lots together can provide an insight into modern coffee production, and the methods that can be used to bring more producers into the specialty coffee market. Many will not have the same learning and travel opportunities that Herbert has had, but the lessons are still relevant. The advantages of careful fermentation and cultivar separation in order to create differentiated microlots are illustrated here; prospering in unfavourable terroir.
|250g||72,60 DKK||250 g||
|1kg||246,40 DKK||1000 g||