Our second coffee this year which is a result of processing guidance and profile selection by Hernando Tapasco and Olga Lucia Botera of Cereza Coffee Company. Hernando is a Q processing instructor and recognised as a fermentation 'guru' in Colombia and one of our instructors at this year's 'Plant to Port' course. Olga is a big hitter too, and head of quality at one of the regions largest dry mill's as well as a green buyer and consultant. ie. they're a power house combo of Colombian coffee. During the course Hernando spoke about his favourite process called 'Remonta', a fermentation technique he developed. When we were given the opportunity to purchase this coffee from Cereza through importer Raw Material we jumped at the chance.

The coffee comes from 14 families that Cereza work with spread across two different regions: Caldas and Risaralda. The name Paisa comes from people who live on these lands. The varieties making up the blend are Castillo and both Red and Yellow Caturra. Under careful guidance from Hernando this is a collective work, with each farm specialising in what they do best according to their location, infrastructure and knowledge. Some families harvest at 1,900 meters, other families ferment and dry the beans at lower elevations where micro-organisms enrich and create the flavour profile.

We reached out to Hernando and Olga for some specifics on the coffee and it's processing and in particular the 'Remonta' method. Rather than summarize or para-phrase the info sheets are linked below for those that enjoy the details.

If you got this far you'll understand why we were excited to be able to purchase this coffee from Cereza. The attention to detail along every step is quite special and the Remonta process with it's barrel turning is something we've never heard of let alone tasted. It's all about the final cup at the end of the day.. does it taste good ? We think it tastes great, but you can judge that for yourselves.