Colombia Juan Puerta: Bubble gum (Filter)

For this lot, only the ripest cherries were harvested. The cherries are transported to our La Pradera processing centre in GrainPro bags or special tanks to preserve their freshness. Once the cherries arrive at La Pradera, they are floated in water tanks to remove low-density beans and foreign materials. The water used at this stage is recycled for additional batches and, once it is no longer suitable, is filtered through a series of specialised tanks before being used to irrigate vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining our commitment to environmentally friendly practices. Then, the cherries undergo an 80-hour dry anaerobic fermentation, during which bubble gums are added to the fermentation tanks. The bubble gums add a nostalgic, candy-like sweetness to the coffee, coating it in confectionery sweetness that persists from the first sniff to the final sip.
Following fermentation, the cherries are pulped and thoroughly washed to remove the mucilage. The wastewater generated during the washing process is then treated using our green filtration system. This system filters the water through a series of specialised tanks before using it to irrigate vetiver grass beds. Through this natural filtration process, the water is purified and released as oxygen. As a result, no contaminated water is discharged from our processing centre, ensuring an environmentally sustainable operation.
Once the coffees are washed, they are spread out in our Elbas drying station. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent overfermentation or mould. Drying continues until the cherries reach an ideal moisture content of 9.5% –11%