Uganda Baganda (250g)
Crisply sweet, spice-toned. Winey and cherry toned, baked apple, hazelnut, cayenne, fresh-cut pine in aroma and cup. Bittersweet structure; delicate, satiny mouthfeel. The richly drying finish is characterized by notes of baked apple in the short and bittersweet citrus zest with a hint of warming spice in the long.
Pura Cepa Project
Pura Cepa is a Latorre & Dutch project based on controlled processing on a microbiological level, to revolutionize the current techniques available to farmers at origin and deliver benefits for the sustainability of the industry as a whole.
Pushing the boundaries of what is possible without
compromising support for our growers as the backbone of
the coffee industry. The core principle of the project is
centred around innovation in fermentation, drying
process and sustainability.
This coffee arrived to our Roastery via Uschi Zimmerman . Uschi is a highly respected coffee sales manager in Europe and Lattore & Dutch. She also brings coffee from Panama through her company called Panama Varietals. The collaboration with Uschi started in 2015 and the Lattorre project on 2019.
PROCESS:Mixed Aerobic And Anaerobic
ARRIVED IN:60kg Grain Pro Bag
VARIETIES:Bourbon, Sl28, S795
AROMA:Plums, Hazelnut, Raspberries
FLAVOR:Black Currant , Red Wine
FINISH:Apple, Lactic Acidity
Fermentum Naturalis is a mix between aerobic and anaerobic fermentation on the cherry without a tank, the cherry is inoculated with our own "kefir" which is our blend of lactic bacteria and esters (yeast) to enhance the most desired flavors of the coffee. We control variables like pH, time, PPM, temperature, sugar content, and bacteria population.
ABOUT THE PROJECT
Pura Cepa was conceptualized by Latorre & Dutch as a project focused on innovation and sustainability in the processing of coffee. Piloted in October 2016 in the region of Cañasgordas, Antioquia, Colombia, where we co-own a mill, we have developed this project to revolutionize the current processing techniques available to farmers at Origin and to deliver many benefits for the sustainability of the industry as a whole.
Everything started for the love of coffee and wine and the knowledge gap found between them. One of the biggest inefficiencies in coffee production lies in the fermentation and drying process, where any number of variables of a given processing location may cause a huge impact on the final quality of the product. Previously, it had not been possible to directly relate cause to effect when high rates of variability are noticed in coffee lots, as wild yeast and bacteria react differently and even more adding the impact in quality fungus and mold generation cause during the processing stage.
The scope of this project is based on controlled processing on the microbiological level. Our variables of control include temperature, time, pH, sugar content, bacteria and microorganism (strain of yeast & bacteria). This allows us to identify and select specific strains of beneficial yeast and bacteria to aid the fermentation, monitor their rates of activity and ensure that counterproductive bacteria, fungus and mold are eliminated from the process.
Innovation doesn’t stop there, we have also created an innovative drying mechanism that has proven to reduce drying time by more than 300% and with no trace of mold or fungus generation, also preserving the molecular structure of coffee intact and keeping the all-important embryo alive. Working in a positive microbiological environment is key to our success, we are fermenting in stainless steel tanks and managing the coffee in a germ-free space to avoid effects of other external bacteria, mold and fungus.
About Pura Cepa:
Pura Cepa has always been a project 100% cemented with science. Hence why, we always have biological engineers, microbiologists, winemakers, Q Graders and mechanical engineers involved in each and every single PURA CEPA washing station around the world, bringing true science into the processing.
In a simple word, this project is directly related to sustainability. To us, true sustainability may only be achieved through resilience, autonomy and mutual respect for all stakeholders. Relationships are our biggest asset and as a result, we are increasingly involved in every step of the way. It is what we know as a multi-level sustainability where we offer higher premiums and education to farmers and communities, higher quality coffees at more competitive prices for customers, organic farming practices, permaculture, floor regeneration and water treatment for the environment to finally achieve REAL full flavored & socially responsible coffee.
Having applied extensive research to the skilled advice from our team, we initiated trials in October 2016. We have successfully executed and started this project in our washing stations in Colombia, Guatemala, Indonesia and Uganda. With great results, we have been able to increase the quality of the coffee in at least 4 points and a maximum of 6 points (based on the SCAA cupping protocol). With a vision to have this processing in all the coffee origins around the globe.
As such, our focus is not on producing ever more expensive boutique or micro-lot coffees but to increase the quality of regional or micro-regional coffees that without these methods would continue being traded as a commercial lot, generating no extra welfare for growers or benefits for buyers. However, through Pura Cepa, we are able to pay premiums to growers as we sell a higher quality coffee at a more competitive price.