Colombia - LA LOMA | Pink Bourbon, Caturra Whiskey Barrel Natural

Colombia - LA LOMA | Pink Bourbon, Caturra Whiskey Barrel Natural
In Colombia today, countless coffee farms are exploring new and innovative processing methods with coffee. From among these forward-thinking producers, we have sourced a rare and unique coffee called “Whiskey Barrel Natural”—brought to the world by the green coffee exporter CLEAR PATH, known for sharing Colombia’s most experimental coffees internationally. This lot comes from Finca La Loma, located in Colombia’s renowned Huila region. The farm is owned by Rodrigo Sánchez, a producer celebrated worldwide for his experimental and pioneering coffees. From this exceptional farm, we are proud to introduce the special process coffee: “Whiskey Barrel Natural.”

Taste Notes
Whiskey, Dark Cherry, Vanilla, Oak Barrel, Cacao

Whiskey Barrel Natural Process
This is an infused coffee that undergoes a complex fermentation and aging process. A mixture of wheat, sorghum, and corn is combined with a small amount of whiskey and ten types of microorganismsin a proprietary ratio to initiate fermentation. The coffee cherries are then anaerobically fermented for 200 hours, until their pH and Brix values align with those of the infusion mixture. After fermentation, the coffee is aged for 30 days in oak whiskey barrels, allowing it to develop deep, layered aromas and flavors.

Roaster Comment
From the moment you open the bag, grind, and brew the coffee, you’re greeted with a rich, whiskey-like aromareminiscent of fine aged spirits. In the cup, it offers flavors evocative of whiskey and brandy, with lush dark cherry fruitiness, and lingering notes of vanilla and oak barrel. It’s an indulgent, luxurious coffee experience—like savoring a glass of whiskey, but in coffee form.

Information
Country : Colombia
Region : Huila
Farm : La Loma
Producer : Rodrigo Sánchez
Growing Altitude : 1,650m
Varietal : Pink Bourbon, Caturra
Process : Whiskey Barrel Natural