Finca La Luisa is a fourth-generation coffee farm currently managed by Juan Pablo Vélez in the region Antioquia. The mission of Finca La Luisa is to develop a distinct range of specialty coffees.
Finca La Luisa has embarked on an interesting project where coffee beans experience a carbonic maceration in stainless steel tanks before the coffee is shipped to roasters. This has created a very defined and consistent profile while expanding the flavour profile of the coffee harvested.
This coffee is recommended for filter brewing.
How does this work?
For this process a pressurised stainless steel tank is used. The coffee cherries are filled into the tank and CO² is flushed to create an environment with no presence of oxygen. Cherries are fermented for 5 days. The Coffee juice is extracted from this first process. The fermented cherries get de-pulped and returned to the fermentation with the extracted juice mixed with the selected fruit. This second process takes another three days. Finally the coffee cherries are ready to dry for another five days.
