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Pillar - COLOMBIA JULIO CESAR MADRID – Filter

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Colombia

Julio Cesar Madrid

La Riviera

Risaralda

1750masl

Pink Bourbon

Cold washed

First roast 3/8

Dragonfruit, lavender, and lady grey tea.

Control: For coffee of this calibre, control measures are paramount. The cold-washed process begins with freshly harvested cherry, typically having 28 degrees Brix at the time of harvest.  

What is 28 Degrees Brix: Brix is a measure of dissolved solids in liquid most commonly used to measure the dissolved sugar in an aqueous solution. The Brix scale is traditionally and most commonly used in the wine, sugar, carbonated beverage and syrup industries.

Brix in the field: When sucrose and other sugars dissolve in an aqueous solution, changes occur in the specific gravity of the solution and its optical properties. As levels of concentration increase, so too does the extent to which it rotates the plane of linearly polarised light. Julio and his team at La Riviera calibrate their pocket-size refractometer to Brix, allowing them to easily take measurements, maintain control measures and ensure consistency.

The Cold-washed process: Once diligently picked, any 'floaters' (low-density and defective beans) are removed, as are any over or underripe cherries. With a coffee like this, time is of the essence, and control measures become increasingly important, so with cherry sorted, fruit is pulped and immediately sealed in GrainPro bags. The sealed GrainPro is then moved to the cold room, where the temperature is regulated and controlled between a 'fresh' 10-13 degrees. The coffee seed is fermented across a prolonged yet controlled 76 hours, increasing complexity whilst maintaining cleanness and clarity. The coffee is then fully washed.       

Drying: In the drying phase, we see additional microbial activity control measures implemented, with the coffee being dried in two phases. The first phase sends the seed to the solar dryer for three days; this quickly initiates drying. For the second phase, the seed is moved onto shaded raised beds, where the coffee seed dries more slowly for 23-25 days. 

Finally, with the drying phase officially complete, the coffee is repacked into GrainPro bags, where the coffee remains for an additional 20 days to rest and await pre-shipment cupping and export.

This Pink Bourbon from La Riviera beautifully demonstrates what it is when a coffee is described as exceptional.