Colombia, La Ricaurte

La Ricaurte

CUP PROFILE:

Pomegranate and blackcurrant flavors, balanced with bright orange, cherry, and a touch of rhubarb, featuring a smooth texture and balanced acidity.

El Ricaurte, a renowned coffee farm in Ciudad Bolívar, Antioquia, has played a pivotal role in the region's coffee heritage. Established in the 1940s and handed down from Conrado Vélez to his sons, Honorio and Julio, the farm originally focused on Typica and Bourbon varieties.

Located near the heart of Ciudad Bolívar, El Ricaurte spans 35 distinct lots, 25 of which are currently dedicated to cultivating exotic and specialty coffees. The farm, perched at an impressive 1,950 meters above sea level, nurtures approximately 100,000 coffee trees, including varieties like Caturra, Colombia, Castillo, and Tabi.

Now under the stewardship of the next generation, El Ricaurte has become a pioneer in advanced coffee production and fermentation techniques. By leveraging innovative methods—such as custom fermentation tanks, microorganisms, and the incorporation of fruit pulps—the farm has crafted unique profiles for its coffees.

One of their standout methods involves the use of a stainless-steel pressurized tank. Fresh coffee cherries are sealed within, and CO2 is injected to create a controlled anaerobic environment. Over a five-day (120-hour) fermentation period, coffee juice (leachate) is carefully extracted.

Following this initial fermentation, the cherries are de-pulped and undergo a secondary fermentation phase. This time, the extracted leachate is mixed with pomegranate juice, creating a rich, fruit-infused environment for the cherries to ferment for an additional three days.

In the final stage, the coffee cherries are dried over a meticulous five-day period to lock in their complex flavors. Each step of this process is carried out with precision, ensuring the production of exceptional specialty coffee.