Puro Velvet

ABOUT

Puro Velvet are our "coup de cœur" coffees. In these bags we present coffees with which we have a special bond. A coffee we really like to share with you.   

This PURO VELVET coffee has been produced by the Castaña family in conjunction with Hernando Tapasco (Q-Processing Instructor). It has been produced in Santuario, Risaralda, located in the western Cordillera. Cool winds from Choco mix with warm winds from the Risaralda River over fertile soil, generating a unique microclimate where the coffee can mature at a slow pace.

Fermentation of the depulped cherries takes place through endemic microorganisms, home to the region. In this case, the microbial load has been supplemented with an additional yeast inoculum. Only "intense "type yeasts are used which have been studied to develop sweet notes and a plum like touch in coffee.

Per kilo of depulped cherries is added 1.5 gr of yeast (a strain of Saccharomyces cerevisiae). The yeast is activated in water of 35 degrees for 15 minutes and thereafter added to the cherries.

Fermentation takes place in a closed environment; the recipients dispose of CO2 valves enabling an anaerobic condition and facilitating the fermenting activity of the yeast. Fermentation Is extensive, for 108 hours with temperatures initially between 17-18 degrees; for the last 36 hours between 19 - 22 degrees.

Drying takes place in two steps: Moisture percentage evolved from 55% to 35% in a first step on African beds; the beans are turned four times a day. In a second step, moisture percentage is reduced to 11% by putting the coffee on the lower layer of the beds, to create shade and lower the temperature, the coffee is spread out with small layers of approximately 2 cm thick and turned around 5 times a day. In total drying took 11 days.

Thereafter the coffee is packed in bags to stabilize, a resting process which continues until after milling.

Finally, every lot passes a strict quality control process by the hands of Hernando Tapasco and his team at Café y Procesos.

For espresso, we recommend grinding 18 gr of coffee in a fine espresso setting.  Measure 36 - 40 g of brewed liquid in your cup in 24 - 32 seconds.