Finca San Luis Process Box Set

This is a special opportunity to experience how the process used by a farmer, affects the taste of the coffee. A perfect gift for a coffee enthusiast, this box contains a bag of a washed, honey, and natural Typica from Finca San Luis and the Arango family. All harvested from their organically managed farm in Líbano, Tolima, each coffee is amazing on it's own, but together they offer their drinker a unique opportunity to taste a single coffee prepared with three different processing methods. With limited availability be sure to purchase your box today.

Please select your desired ship date so that you or your loved one receives the coffee at the perfect time.

If you would like to learn more about each coffees' process continue reading below.

Washed: 

Processing occurred in two phases: initially anaerobic fermentation, followed by aerobic oxidation. It starts with 36 hours of anaerobic fermentation followed by 24 hours of aerobic oxidation in the pulp while resting in an open processing tank. After that, the coffee was washed in a beautiful Kenian-style washing channel. From there the coffee is first dried raised drying beds, then finished in the silo. Due to the many trees and high humidity on the Arango farm, all lots above 13% moisture in the silo are mechanically finished drying at a maximum of 40°C.

Honey:

Again this coffee starts with a 36 hour anaerobic fermentation, followed by aerobic oxidation of only 8 hours in the pulp while again resting in the open processing tank. Afterwards the coffee was immediately dried in drying beds until it was “seco de agua” (dried from water) and finished in the silo to protect the honey process from catching molds due to high environmental humidity. The coffee was stabilized in parchment for two weeks and milled and handsorted at our warehouse in Medellín. Quality is not an accident.

Natural:

Naturals are often heavy, over-whelming and pretty alcohol driven. So we opted for a slow-fermentation. The coffee was harvested, floated, and fermented for 24 hours. After that it is partially dried in cherry in drying beds for four days. Then we start another anaerobic bag fermentation in GrainPro for 5 days or 120 hours. This relatively low water content during the second phase of fermentation helps us to highlight fruitiness without adding overwhelming heaviness and spiciness. We love this interrupted drying method also, because it makes natural processed coffees more elegant, keeps floral notes and highlights the tropical fruits that we can even find in the lovely washed process. The coffee was then stabilized during 4 weeks in DDC and milled in Medellín.

If you've read this far you must really love coffee, so here is a little more info on Finca San Luis.

The Farm and Family:

The Finca San Luis farm was first handed over to Omar's father, and after his death in the early 90s, Omar has been managing it organically – initially due to a lack of financial resources, later out of conviction. Omar has 21 amazing microlots developed after trying numerous experimental batches and different processing methods. We are sure that you will be just as thrilled with the results and the diversity as Omar and the Arango family is! 

Omar's enthusiasm for biodiversity shines from his eyes as he shows you his beautiful farm. He plants rare trees, initially as a backup plan if growing coffee didn't work. Nowadays, they protect endemic species and create an attractive habitat for over 200 bird species. In addition, colorful flowers grow throughout the farm to feed insects and hummingbirds. Diversity helps combat diseases such as the coffee borer and leaf rust naturally, without using chemical pesticides.

This is the coffee you have been looking for! Don't forget to reserve your box today by ordering now.