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Juicy acidity, barrel-aged liquor, rich cacao
A few years ago, Julio Cesar Montenegro began discussions with Morten Munchow, Founder of CoffeeMind, coffee roasting academy, about beginning production of naturally processed coffees on his farm and we are privileged to have our hands on one of these natural lots.
Julio’s well-established picking protocols and focus on maximising ventilation when drying his coffee on raised beds all add to this complex, layered cup.
This coffee is very process-driven with flavours of whiskey, cacao, tropical fruit with balanced acidity. These dense Colombian beans can still take quite a bit of heat but we approach the ramp time of this profile a little more gently, giving their 'natural' processing.
For a long time, The FNC (National Federation of Coffee Growers) has had a significant influence on Colombian coffee production with a sole focus on high-quality, washed varieties like Caturra and Castillo for the mainstream, international market.
However, Colombia’s existing infrastructure now puts coffee producers in a great place to experiment with more unique approaches to processing with less concern around any potential issues with the crop, learning that the risk was not as great as they had initially perceived.
Increased international travel to Colombia and access to information from different markets has allowed farmers to draw inspiration for the emerging coffee trends around the world. We’ve heard one farming collective describe this explosion of exotic cultivars, high-scoring coffees and experimental processing methods as the ‘Colombian Coffee Revolution’.
Producers such as Julio have more opportunities for higher earnings based on quality and flavour profiles with the specialty coffee movement focused very much on diversification.