This lot from the Sanchez family starts by using Caturrra Bourbon XO, a blend of Pink Bourbon and Caturra from La Loma, and only selecting cherries with a Brix measurement over 24 degrees. After pulpling, the coffee is combined with a sweet starter culture containing microorganisms like Lactobacillus and Saccharomyces caerevisiae, which were cultivated separately before being incorporated.
Then Rum is added to an 80-liter portion of that culture, adjusting Brix levels to match the coffee, and left to ferment for 150 hours. After fermentation, the coffee is dried forn 18 - 20 days and aged in a Colombian Oak Barrel previously used in Rum production.
La Loma farm, located in the Village of Agua Negra, Pitalito, is managed by the Sanchez family. The farm's unique environment supports diverse coffee varieties which have exceptional sensory profiles. Rodrigo Sánchez purchased Finca La Loma in 2011. Since then, he’s been hard at work doing research on processes and varieties on the farm and he’s spent his years wisely. In 2017, coffees displaying the unique varieties and processes used at Finca La Loma won first place in the Yara Championship, a quality competition. He placed second the following year with another lot from the farm.
