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Luis is a young, second generation coffee farmer, who started planting coffee in 2017 when he inherited land from his father. Over the last few years, Luis has been experimenting with processing, using controlled fermentations in both washed and natural processings. Luis makes mosto, cultures he makes from small batches of both pulped and natural coffee, which he then uses to inoculate batches of coffee. In his washed processing, the coffee cherries are pulped and placed in bioreactors which Luis himself adapts from food-grade plastic tanks, with mosto, and then fermented for about 72 hours, with regular measurements of pH and Brix to monitor the fermentation. All of this is done under natural pressure created by gases released from fermentation. After fermentation the coffee is pre-dried in the sun for a few hours to remove excess moisture before being placed on raised beds inside a parabolic dryer for approximately 15 days.
The end result of Luis’ processing is a bright, lively and juicy expression of coffee that is quite different from the softer, gentler coffees we have been buying from Peru.
