Colombia La Luisa Honey Kiwi

Finca La Luisa's intention is to produce and process high-quality coffee, regardless of whether it is washed, natural or coffee with new fermentation techniques. Four years ago, the owner of La Luisa - Juan Pablo Vélez - started a project to carry out carbonic maceration of the coffee, in stainless steel tanks with CO2 injection, so-called macération carbonique. Based on that experience, they then developed a method to ferment coffee with fruit juice, in this case juice from kiwi fruit.

The method involves placing coffee cherries in a closed fermentation tank filled with carbon dioxide. The cherries are fermented in an anaerobic environment for up to 120 hours. The cherries are then taken out, the pulp is peeled away, and then the beans with their sugar layer left are returned to the tank, where the juice from the coffee cherries and kiwi juice are added. A second fermentation begins for three days, before the coffee is rinsed and dried. The result is a lively and fresh coffee with a nice sweetness and taste from kiwi fruit.