Colombia

El Bocadillo

This lot is produced by our long term friend Herbert Peñaloza, one of the founding members of the LaREB collective. This is the first lot we have purchased from his new project, El Bocadillo, having purchased several lots from Herbert’s 575 project at the lower altitude El Éden previously.

Sidra

Ripe cherries are fermented for 72 hours in semi-sealed tanks, allowing a small amount of oxidation, adding to the acidity in the final cup. The cherries are then taken to mechanical driers, at a temperature high enough to stop fermentation almost entirely, before completing their drying slowly on raised beds over 30 days. This leads to a cup with deep and sweet dark chocolate and cherry notes, with an enhanced mouthfeel and clean aftertaste, but without the ‘artificial’ and ‘overripe’ notes we often associate with heavily fermented coffees. A very impressive level of quality, from what is still a project in its infancy.