COLUMBIA Finca La Luisa Lychee Honey

Description

Processing: Anaerobic Honey; SCA Score: 88 points

Cup Profile: Complex aromas and a smooth, creamy body, featuring vibrant notes of red fruits, sweet honey, and juicy grapefruit.

Finca La Luisa – Elevating Coffee Through Innovation

Located at 1,600 to 1,800 meters above sea level, Finca La Luisa is dedicated to producing and processing high-quality coffee, whether washed, natural, or processed with innovative fermentation techniques.

Four years ago, owner Juan Pablo Vélez launched a carbonic maceration project, using stainless steel tanks with CO₂ injection. From that experience, two years ago, the farm developed a fruit juice fermentation method, enabling them to create highly defined and consistent flavor profiles while expanding their aromatic range.

These processes are known as Fruit Honey Processing, and due to the extended fermentation, each cup reveals incredibly complex flavors, offering a distinct and refined tasting experience.

Finca La Luisa – A Special Fermentation Lot Infused with Kiwi Juice

This exclusive lot comes from producer Juan Pablo Vélez and his farm, Finca La Luisa, located at an impressive altitude of 1,720 meters above sea level. Spanning 70 hectares, La Luisa is situated near the village of San Bernardo de los Farrallones, Ciudad Bolívar, in the Antioquia region.

This batch is processed using a combination of anaerobic fermentation with fresh strawberry pulp added, alongside the honey method.

The process begins with carefully hand-selected ripe cherries, which undergo 72 hours of anaerobic fermentation in stainless steel tanks with mango pulp added. CO₂ replaces oxygen, creating an anoxic environment that enhances complexity.

After fermentation, the cherries are de-pulped while keeping the mucilage intact, then dried on raised African beds, maintaining a temperature below 35°C until the optimal humidity level (12%) is reached.