BLOOD ORANGE, PINEAPPLE, BROWN SUGAR

Country: Colombia

Region: Medellin, Antioquia

Process: Honey lactic fermentation

Variety: Pajarito, Caturra, Castillo

Elevation: 1700-2000masl

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.

PROCESSING
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.

SOURCING

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. El Fuego Coffee Connection strives to find exceptional yet undiscovered coffee farmers and producers and connect their product with an international market. On a trip through Central and South America in 2019, El Fuego's Kyle sought out a relatively unknown producer with a plantation high in the hills overlooking Medellín, Colombia. With the help of some friends he organised a cupping to try something new and learn about the coffee culture and 'scene' on the ground in Colombia.

Kyle from El Fuego - "The processes used were completely new to me and I was really blown away by the flavours. I stayed at the roastery until very late that night talking all things coffee with some wonderful people. I bought 5 bags for myself and after a few more sunny days in Medellín, I hit the road again taking what I had learnt and experienced with me."

"On arrival back to Perth I arranged to have some green coffee samples sent over. Rummy (Offshoot) was the first roaster in Australia to try this origin. He was equally as excited about the flavours this coffee possesses and the new wave processes being used."