Colombia

Russilandia

An oxygen-free fermentation reveals a wild character; our second time purchasing this lot by Heyler Guerra in the Tolima region

A long fermentation unveils a deep and rich character, with notes of tropical fruit, while being kept fresh by an unusual plum wine acidity.
Coffee expression
A fruity & wild coffee
Whole Bean Coffee
250g (8.8oz) or 1000g (35.3oz)

Regular price: $20.00
incl. vat/tax
Sale price: $20.00
incl. vat/tax
Regular price: ~~$23.00~~
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Producer
Heyler Guerra

Varietal
Castillo

Process
Natural

A long fermentation unveils a deep and rich character, with notes of tropical fruit, while being kept fresh by an unusual plum wine acidity.

COLOMBIA

Russilandia

This is the second time we have worked with Heyler Guerra and his project Russilandia, just outside Villarrica, in the Tolima region. This relationship has again been facilitated by our friends at the LaREB collective, our long term collaborators in Colombia. Heyler has been working with LaREB since 2019, having first met after some of his lots were rejected by a large exporter due to their ferment character.

Our relationship with Heyler is facilitated by the LaREB collective.

NATURAL CASTILLO

A novel approach

Heyler has owned Finca Russilandia for a number of years, having purchased it from the original owner, a descendant of Italian immigrants with the surname Russi, hence the name of the farm. The farm is located at 1550 masl in the Southern Tolima region, not far from the border with Cundinamarca, and only a 5 hour drive from Bogotá. This lower altitude means a greater risk of pests and good conditions for the fungus that causes leaf rust, so Heyller grows a lot of the resistant varietal Castillo, a newer robusta hybrid than Variedad Colombia, released by the Colombian coffee research institute CENICAFE in 2005. Previously, he worked as a salesman for high quality saddles in the equestrian market, so has a good idea of what it takes to create and market a differentiated product. This led him to his style of fermentation, with a wild character and a degree of umami brought on by long drying times and pre-fermentations. However, this style of fermentation was not for everyone, so his lots were often rejected by larger exporters.

This is the second time we have purchased coffee from Heyler Guerra, and his farm in the Tolima region.

Tolima

Controlled processing

This lot of Castillo is processed using a very controlled natural method. Cherries are sealed in plastic tanks and fermented without oxygen for 72 hours, slowing the fermentation, especially the production of acetic acid, meaning that the pH isn’t lowered so quickly. This also breaks down much of the mucilage before drying, meaning that much of the sugar is already broken down in the controlled environment of the tanks, without introducing acetic taints. The cherries are then moved to raised beds to dry for 14 days. The character unveiled is deep and rich, with notes of tropical fruit, while being kept fresh by an unusual plum wine acidity. You can see more of Heyler’s work and follow the progress of his crop on his Instagram @fincarussilandia.

Technical Data

Producer
Heyler Guerra
Region
Tolima
Altitude
1550 masl
Varietal
Castillo
Process
Natural
Harvest
October 2021

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

Continue to explore:

Russilandia

Russilandia

A novel approach

Controlled processing

Technical Data

Natural Process

Brew Guides

Guides

Equipment