Tasting Like: Super Sweet Strawberry, Chantilly Cake, Perfume Florality, Red Fruits, Port Wine Acidity, Clean

Farm: Café Primitivo
Producers: Ana María
Variety: Cattura
Process: Natural Wine Process
Origin: Quindío, Colombia
Altitude: 1450masl

I'm trying to get better at not blind buying green coffee. I've become known to be extremely meticulous about what we buy, however we've been growing so fast (thank you) that sometimes (and my fellow roasters know this feeling) you just gotta do what you can with your friends on the importing side and trust their discretion and take a risk. That's what happened with this Strawberry Cake. I was finally granted access to Edwin Noreña's container to america and while sourcing those I stumbled across this lot which had arrived the same time. I was taken back by Ana María's self produced process in her fermentation. We needed extra coffee so I took an absolute leap of faith, again, not something we typically do. You will be so thankful we did if you try this coffee-she's bursting with the sweetest strawberry impression akin to the juicy strawberry co-ferment, but with a more multi-dimensional experience. It's got a nice cake creamy body and port wine structured acidity. Wow Wow Wow Wow this coffee took me a couple tries to get right on the roaster but once we got it: she's incredible.
Ana, today I salute you. Thank you for this coffee.

Ana represents everything we love about this new generation of Colombian coffee producers recently making waves. She's a fifth-generation producer who's completely rewiring processing while honoring her family's past farming legacy. Taking over Café Primitivo after her grandfather Primitivo Correal Barrios passed in 2019, Ana has transformed what was once a traditional operation into one of Colombia's most exciting experimental coffee labs. This process in particular, her most famous one called "Wine process" is where carefully selected cherries undergo twelve hours of open tank fermentation before being sealed for an intense seventy-two hour anaerobic fermentation to develop complex wine-like characteristics. What makes this particularly fascinating is Ana's methodical approach to experimentation as a certified Q-grader. She meticulously divides the same lots into different timing and temperature protocols, adjusting yeast levels to see how twelve or twenty additional fermentation hours can bump into a new space of taste. Beyond her scientific career, she's also co-founder of the International Women's Coffee Alliance in Colombia, creating opportunities for women throughout the supply chain. I mean talk about bang for your buck. Ana gave us an insane coffee bolstered by her years of experimentation and we get the opportunity to support hundreds of women in a male dominated field-that's pretty freakin dope and valuable. 

Recommended Music to accompany brewing: i think about you all the time by Deftones

Includes QR code to applicable Tasting Guide™