Colombia - Finca Rio Negro - Jhon Rodriguez - Sidra - Inoculated Washed

• "Country: Colombia
• Region: Vereda La Esperanza, Acevedo – Huila
  
• Farm: Finca Rio Negro
• Producer: Jhon Rodriguez
  
• Varietal: Sidra
• Process: Advanced (Inoculated) Washed
• Altitude: 1,750 MASL
• Cupping Notes: Peach, Pineapple, Rose, Strawberry Starburst, Bergamot -Elegant, Sweet, & Complex
•  ** Rest: We suggest to let all of our coffees rest 12-14 days prior to sampling **

Description:

This is a washed process coffee, co-fermented with tropical fruits and carefully selected yeasts to enhance complexity and flavor. The result is what we have been calling our "First Show-Stopper" Coffee of the year - we were blown away by the complex fruit flavors and enticing floral finish!

1. Selective Harvest – Only ripe coffee cherries are handpicked.
2. Washed & Disinfected – Cherries are washed with water at 50°C for proper sanitation.
3. Depulping – As this is a washed process, we remove the mucilage mechanically.
4. Anaerobic Fermentation – The coffee is placed in plastic tanks without oxygen exposure.
5. Yeast Inoculation – We introduce Saccharomyces cerevisiae, a yeast isolated specifically from coffee, to guide fermentation. We change amounts and time with yeast by variety use. We source yeast that work better for distinct varieties.
6. Fermentation Duration – The process lasts 3 to 4 days, with constant pH monitoring until we reach 3.4. At this point, fermentation is completed.
7. Solar Drying – The coffee is transferred to raised beds under the sun.
8. Stabilization – After around 8 days of drying, the coffee reaches optimal moisture for storage.

Rio Negros family connection to coffee goes back generations - In the 1960s and 70s, Jhons grandparents—children of coffee farmers by culture and tradition—moved from Colombia's Coffee Axis to Huila in search of new opportunities. Still teenagers, they arrived with their parents and began a new chapter on unfamiliar land. This is where Finca Río Negro was born. Purchased by Jhons paternal grandparents, the farm was later handed down to his father, who cultivated it with coffee despite many challenges. Today, we proudly continue this legacy, preserving the farm and producing exceptional quality coffees.

" What I love most about our work is creating a coffee that is not only high in quality, but also safe, traceable, and meaningful. The biggest reward is hearing a customer say, “I loved your coffee.” Knowing it was crafted with love and care makes all the effort worth it.