'THE NINERS SERIES #7' - CARLOS LOPEZ

  • Region

    El Carmen, Huila

  • Varietal

    Yellow Colombia

  • Elevation

    1800 masl

  • Farm/ Producer

    La Floresta

  • Process

    Washed

Yellow coffee cherries are a natural mutation of red coffee cherries, but there are a few key factors that ensure that they taste different to their red counterparts. Yellow coffee cherries draw in less heat from sunlight than a red cherry does; meaning the maturation is slower, allowing for more sugars to be developed, which in turn, can create a complex coffee profile.

Carlos Lopez’s farm, La Flordia, which translates as “the forest”, is located in the famous Colombian specialty coffee-growing region of Pitalito, in Huila, Colombia. Situated at 1800 masl, Carlos has six hectares of land, which has been planted with Yellow Colombia (this coffee), Caturra and a small amount of Geisha and Maragogype.

Yellow coffee cherries are a natural mutation of red coffee cherries, but there are a few key factors that ensure that they taste different to their red counterparts. Yellow coffee cherries draw in less heat from sunlight than a red cherry does; meaning the maturation is slower, allowing for more sugars to be developed, which in turn, can create a complex coffee profile.

Washing, fermentation and drying follow the traditional Colombian process of an overnight dry fermentation; followed by a thorough rinse with fresh, clean water. Drying times can be slow at such high altitudes; anywhere between 15 – 25 days, so extra care, skill and attention are required to produce clean and consistent coffee, something that Carlos has in abundance.

 

  


BREWING GUIDE

 

This lovely lot from our partners at Raw Material makes a delicious batch brew coffee. Sweet and clean with a rich buttery body, deep fruit notes that come forward on the finish and when the cup is cooling. For those of us at home and without the benefit of high end brewing systems, the humble French press is your friend for this coffee. A simple brew ratio of 60g per litre of water with a brew time of 5 minutes should yield some spectacular results.