TROPICAL COLOMBIA COFFEE

The Process: For this process, purple caturra was chosen for its versatility. In the preparation, we start by adding sweetener that allows the microorganisms to have an optimal working area, where some of them, such as lactobacilli and saccharomyces cerevisiae, are extracted. Having these microorganisms separated, one part of them is eliminated for another culture, and the other, about 80 litres for another 200 litres of that mother culture, to which we have already added fruit and sweetened, with this we obtain Brix degrees equal to the degrees of coffee. 8 days later, it reaches its optimum state, which added to the 190 hours of fermentation together with the fruit, we seek to obtain the right pH and Brix degrees to go into the coffee.

In the case of this process, we separate the microorganisms and add pineapple, passion fruit, orange, mango then it is fermented and the mother culture is fed with an energising base, such as molasses, sugar or panela, which provides energy for the microorganisms to work, little by little it is fed with fruit and sweet until the preparation of the culture that is already fermented and with an excellent load of microorganisms is reached. Subsequently, the coffee that is collected is taken, Brix degrees are measured as soon as the batch arrives at the reception place, 100 coffee beans are taken to know the Brix degrees in which they are, we float and eliminate impurities and then we proceed to the pulp and deposit inside the barrel of 200 litres the coffee and apply the 80 litres of the solution that is already prepared and comes with the fruit. The coffee is incorporated and placed to ferment for 150 hours more, we take this until the Brix degrees do not fall below 6 and the pH does not fall below 4 enhancing those tropical fruit flavours such as pineapple, coconut, mango, passion fruit.