About This Coffee
Andres Mauricio has been perfecting the barrel aged technique since 2018. With over 15 years of experience working with CENICAFE, a masters in agricultural production systems, doctorate in genetics and background as agronomic engineer and coffee producer, he’s well up for the task of developing the perfect aging process.
His inspiration came from Manizales’ long history as a coffee and liquor producer. In particular, the Licorera de Caldas company’s famous rum inspired him to experiment with aging coffee in liquor barrels.
Andres has been experimenting with coffees from different regions to see how the aging process affects the different regional profiles.
Harvest & Post-Harvest
The conditions that make the region ideal for aging liquor also make it ideal for processing coffee. The high altitudes of the Caldas region that lead to lower temperatures and create a longer, slower aging process.
Coffee is aged in barrels that were used to age alcohol. This lot was aged in whiskey barrels. The process takes 2 months. Humidity is monitored and controlled throughout the process.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance and Organic.