Fruit Punch | Tastes Like: Cherry, Sweet Tarts, and Hibiscus

Origin

Washed
Fermented for 24hrs as whole cherry…de-pulped…then fermented again in sealed pickle barrels for 24-36hrs, before drying.

Produced by German Ortiz at Finca Mi Terruño

Grown at ~ 1500 masl

Variety

Caturra

Brew Recommendation

Perfect for filter coffee…boasts loud acidity and mouthwatering sweetness.

Check out our current favorite pourover recipe…

Imported by Shared Source.

“German Ortiz is a founding member of Los Guácharos, a group of independent, quality-focused smallholder producers in Bruselas, Southern Huila (close to Pitalito). The group is collectively converting to organic agriculture, making their own fertilizers and fungicides, and installing complex water filtration systems that use gravity, stones and sand to remove all mucilage residues from waste water to not contaminate water systems. Many of the Guácharos members also produce a compost tea (called Super Magro) made up of organic minerals and waste products, molasses, bone ash and manure (among other ingredients), fermented with microorganisms collected from virgin soils and used as a fertilizer and protectant from disease. The Super Magro is edible, incredibly effective, and represents a producer-driven grassroots movement empowering producers to increase soil health, reduce costs and stop dependence on chemicals.

“German’s farm, Finca Mi Terruño, is located in the township of Cabeceras at around 1500 masl, and he has two lots- one around his house, and another that’s at a slightly higher elevation- that represent about 4 hectares. One of his lots has about 1000 pink bourbon trees, as well as 4000 variedad colombia trees, and 3000 castillo trees. His other lot has about 8000 trees, mixed between caturra, castillo, and variedad colombia. To process his coffee, German first leaves coffee for an initial cherry fermentation for about 24 hours, and then de-pulps the coffee and leaves it to continue fermenting in sealed pickle barrels for another 24-36 hours. He dries his coffee on a traditional parabolic dryer.

“German has been using calcium sulfate for the last four years, and he’s seen good results - despite being at relatively low altitudes, he hasn’t seen much roya around his farm. He also treats his piled up coffee pulp with microorganisms and ash to help the decomposition process along, and he is able to use this as fertilizing compost within two months or so - he occasionally adds a rock flour mixture to it for additional trace elements, and super magro.

“We have been working independently with the Guacharos for several years. They are forcefully self-determined. The group’s power lies in their organization as an association, committed to improving all members’ coffee, and cooperating to sell directly, without working with intermediaries. They have all voluntarily trained at the local agricultural college in specialty coffee production: everything from agronomy and accounting to roasting, cupping and latte art. They collectively pay for consultancy in organic agriculture, and they work on each other’s farms installing water filtration systems and spraying organic fertilizers.

“We purchase parchment coffee directly from the association, and pesos are transferred straight to their bank account upon receipt of parchment at our chosen mill. We pay for transport from Bruselas to the mill. We paid 2,674,860 pesos per carga (125 kilos of parchment coffee, this is the unit farmers sell their coffee in) for German’s caturra coffee.”

For context, here is a link to the daily carga market price: https://www.federaciondecafeteros.org/static/files/precio_cafe.pdf.

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