La Sierra "Tropical Summer"
Roasted filter blood orange, pineapple and brown sugar.
Region: Medellin, Antioquia
Process: Honey lactic fermentation
Variety: Pajarito, Caturra, Castillo
La Sierra are small producers that are focused on high quality and progressive coffees. La Sierra is a community located in the Eastern boarder of the Medellin city limits. A rare area, high in the mountains overlooking the downtown. The air is fresher, the view is more impressive, life is lived more simply, and worries of the hustle and bustle of Medellin seem to melt away. La Sierra has come along way from its violent and unsafe past, being deemed a red zone that no one dared to enter. Today, La Sierra's progress is celebrated and cherished, with the community able to live their lives peacefully.
Lead by Cristian, the La Sierra community is experimenting with different fermentation processes and the results are incredible.
Manually depulped and the lactic fermentation is started in mucilage (170 hours) in low temperatures. Dried on African sun beds. Lactic fermentation takes the naturally occurring bacterias and starts a fermentation process to turn the sugar into lactic acids which provide the coffee the unique profile and flavours.
Sourced by El Fuego Connection, a new direct to farm coffee importer that have been passionate coffee drinkers for the better part of a decade.