Deiro Garcia Double Anaerobic - LIMITED ROAST

Regular price $20.00

COLOMBIA

GROWERS: Deiro Garcia
ORIGIN: Finca Lord Baltimore, Pitalito, Huila
VARIETY: Ethiopian Landrace (Papayo/Ombligon)
ELEVATION: 1,800 masl
PROCESS: Two-phase Wet Anaerobic (details below)
HARVEST: Fall 2019
TASTING: Nectarine & citrus blossom, avante-garde

Net wt. 10oz (285g)

─ PREORDER ─ This is a challenging time for us and for thousands of other small businesses around the globe. Inventory management is a real issue for us as we do not have our normal cafe outlets to move through coffee quickly. We will roast this coffee on Tuesday 5/26 and all pre-orders will ship that day. For the time being, please ignore the Roasting & Shipping Schedule at the bottom of this description. If you have questions please email ross @ vibrantcoffeeroasters.com and we will gladly assist you. Thank you for your support during this crisis. ─ PREORDER ─

Experimentation in processing techniques is all the rage right now. We are huge fans of this one, as it does not have the funky ferment-y flavor notes that can dominate the cup with some of these experimentally-processed coffees. This processing is particularly interesting since it is a mix of 24 and 48 hour fermented cherries, followed by a secondary 48 hour fermentation. This is our first offering of this type of fermentation - Rosa Te and Diego Samuel CH-08 both had primary fermentations and secondary fermentations in drums too, but all the cherries fermented for the same amount of time. This Lord Baltimore lot is also different because the secondary fermentation utilizes microorganisms from previous fermentations, as well as soursop, orange, and banana to provide a variety of yeasts.

The flavor in the cup is very balanced and delicate. There is good sweetness, a lot of soft stone fruit like nectarine, plus bright citrus and tropical fruit notes to go along with the florals that you would expect from an Ethiopian heirloom variety.

 

From our importer:

"Finca Lord Baltimore – Lot 2 is located in Pitalito, Huila, Colombia and originally owned by Leonardo Garcia, but currently run by his brother Deiro Garcia. Sadly, Leonardo passed away in 2019 and Deiro has chosen to keep his name in memory when talking about the farm. The farm sits at an elevation of approximately 1,800 meters and consists of 8 hectares in total. Within those 8 hectares, Deiro manages 10,000 trees; 8,000 of Ethiopian Landrace and 2,000 of Caturra; this lot is made up of 100% Ethiopian Landrace.

Deiro and his business partner Sebastian, are constantly pushing the edge with regards to fermentation styles and experiments. After floating the cherries, the coffee goes through a two-phase, wet anaerobic fermentation, across two days. In the first phase, the cherries from the first days pickings are placed into large drums and left to ferment. On the second days pickings, the cherries are again placed into large drums and left to ferment 24 hours. On the 3rd, day, both lots are de-pulped and placed into a drum; in this case, the first lot was fermented for 48 hours in cherry and the second lot for 24 hours. Afterwards, the coffee is de-pulped and then placed back into the large drums for approximately another 48 hours. During the second phase, Deiro is monitoring the intensity of the fermentation through a valve that allows for the release of C02; once the release starts to slow, he stops the fermentation. The unique part about these lots is they used microorganisms that were not only taken from the farm from a previous fermentation, but also derived from soursop, orange and banana (they have a “lab” where they create/reproduce these microorganisms to create a higher concentration for future fermentations). During the second phase of the fermentation, they mix in the microorganisms, with some of the juice from the cherry fermentation and add that all to the drums prior to the start. Once the fermentation has finished, upon washing the coffee, it is dried in a greenhouse for anywhere from 15-20 days depending on the weather. It should be noted that the coffee is brought down from the farm in cherry and processed at one of Deiro’s other farms nearby. This offers them more control over processing and drying as they have more space to work. Deiro and Sebastian are just getting started, have recently hired a microbiologist to assist them with their experiments, and we are super excited about future projects that we have in the works together. Deiro and Sebastian are also our partners at our buying station in Pitalito and their company is called The Bean Project."

─ PREORDER This is a challenging time for us and for thousands of other small businesses around the globe. Inventory management is a real issue for us as we do not have our normal cafe outlets to move through coffee quickly. We will roast this coffee on Tuesday 5/26 and all pre-orders will ship that day. For the time being, please ignore the Roasting & Shipping Schedule at the bottom of this description. If you have questions please email ross @ vibrantcoffeeroasters.com and we will gladly assist you. Thank you for your support during this crisis. ─ PREORDER 

Roasting and Shipping Schedule:

Coffee is roasted on Wednesdays. If you order anytime up until 12pm (noon) Tuesday, we will roast the next day and ship on Thursday. Orders received after 12pm (noon) Tuesday may not get roasted until the following week. If we have extra inventory, we will ship ASAP.  

Email us: shippingwoes (at) vibrantcoffeeroasters.com if you have questions about when your order will be roasted and/or shipped.