DIDIER BERRIO - Colombia
Didier Berrio is a local farmer to Gatainia, a region just outside of one of Colombia's coffee producing departments, Tolima, most notorious for excellence in quality coffee.
This lot from Didier's farm is a natural processed, carbonic macerated typica. A bit of mouthful but let's break this down:
We all know natural processed coffees are laid out in the sun where the cherry dries and imparts its natural sugars onto the coffee seeds and into the final cup. Carbonic maceration is a step beyond (or in this case, before) and borrowed from coffee's older sister, wine.
Carbonic maceration involves sealing coffee in an anaerobic environment and then infusing the cherries with carbon dioxide to ferment. The presence of carbon dioxide allows the break down of pectin within the cherries, allowing sugar-rich moisture to escape. The fermentation will be stopped before the point this liquid becomes alcoholic where the cherries are then left to dry in the sun.
The result? A heavy bodied plum wine forward cup with orange and cacao.