Red Jam

La Luisa is a large 70-hectare estate located near the village of San Bernardo de los Farrallones, Ciudad Bolivar, in the region of Antioquia.

Four years ago, the owner Juan Pablo Vélez embarked on a project of utilising carbonic maceration in stainless steel tanks with CO2 injection. Building on this experience, about two years ago, he developed a method of fermenting coffee with fruit juice. This innovation enabled the farm to produce remarkably defined and consistent profiles, while also expanding the range of flavours offered. Thanks to the extended fermentation period, these coffees boasts complex aromas.

This lot has a double carbonic maceration fermentation in stainless steel tanks – one cherry fermentation and a second after pulping with fresh berries juice.

Ripe coffee cherries are introduced to the tank and CO² is flushed to create an environment without presence of oxygen (anoxic). The cherries are fermented in this environment for 5 days (120 hours. Then, the cherries are de-pulped and fermented a second time with its mosto and as well as fresh berries juice. This second fermentation takes 3 days.

Finally the coffee is dried on raised beds as a honey process until the optimum moisture content has been reached.

Filter Recipe
Grind size | Medium – Coarse
Ratio | 1:16
Dose | 15g
Water volume | 240ml
Temperature | 92°C
Brew time | 2:20 Minutes
Number of Pours | 4

Espresso Recipe
Temperature | 92°C
Dose | 17g
Yield | 40g
Time | 26 sec

This coffee has been roasted for all filter and espresso brew methods. To find the method that suits your taste, check out our Brew Guides.