COLOMBIA CARLOS FERNANDO RED BOURBON NATURAL
Our quarterly McLaughlin Reserve is sold out. We are thrilled with how much you loved this Colombia. We look forward to featuring another amazing coffee for you in July!
We are very excited to introduce the latest addition to our McLaughlin Reserve line – a wild and fruit-forward natural coffee sourced from Carlos Fernando Cerqueria's La Esperanza farm in Pitalito, Colombia. This coffee has a light body complemented by a fruity acidity.
The flavor profile of this coffee is unique and extremely interesting. Upon your first sip, you'll notice the sweet acidity of fresh pineapple. As you venture further into the cup, you'll discover strawberry syrup notes combining with the savory notes of cayenne pepper. You won't find any heat from the pepper, just the flavorful spice of a dried and ground cayenne pepper. All three notes linger into the finish, where you find the balance of the savory pepper melding wonderfully with the bright sweetness of the fruit notes.
The playful balance of acidity, sweetness, and spice in this coffee makes this coffee a fascinating cup. If you like to try unique coffees, be sure to try this one while we have it in stock.
Roast Color: Light
Cupping Notes: Pineapple, Strawberry Syrup, Cayenne
Producer Details: This lot comes from an individual producer named Carlos Fernando Cerqueira, who has a 7-acre farm called La Esperanza located in the municipality of Pitolito within the department of Huila. Carlos started in coffee with roasting and learning to cup. His skills have taken him to the top of the profession. He represented Colombia in the Cup Tasters 2021 Championships where he placed 6th in the world. He continues to use these skills to improve his own production and help other young farmers learn to expertly taste their own coffee with the goal of improving the quality.
Sourcing details: Coffee cultivation from small family owned farms is the backbone of production in Colombia. Banexport, a Colombian export company, works directly with many of these producers, like Carlos, who have a shared commitment for exquisite coffee processing, and loving care for their farms and the environment. Banexport helps producers gain access to technical support regarding best practices for farm management, processing the harvest, and cupping feedback, which helps producers improve the quality of their coffee. The model of collaborative effort produces traceable lots with vibrant regional profiles.
Processing Details: With guidance from Banexport, Carlos follows a strict post-harvest protocol using his own micro-mill, which allows for consistent processing. Carlos focuses on selective picking, then floats the cherries to remove damaged and underdeveloped beans. Next, he takes the added step of macerating the cherry for 48 hours in sealed tanks before moving the cherries to raised beds to dry to 11 percent moisture over a period of 30 days.
