Brandywine Coffee Roasters
Wilmington, DE, USA
This coffee was processed using lactic fermentation, which is classified as âAnaerobicâ as oxygen has minimal interaction with the coffee cherry. Once the cherries arrive at the mill, they are hand sorted and placed in sealed tanks. With no oxygen involved, bacteria feed on carbohydrates present in the mucilage favoring a higher concentration of lactic acid, creating a unique profile of the resulting cup. Jaime has been a coffee farmer for 50 of his 57 years. He inherited his 2 hectare farm, Guamalito, from his parents, traditional coffee growers in the area. Jaime and his wife are in charge of all labor on the farm while their 3 children are going to school. Jaime says that the weather is the most challenging issue for his production: dry seasons are very dry, wet seasons exceedingly wet. Through their Neighbors & Crops program at La Palma y El TucĂĄn, coffee farm and state-of-the art processing mill, owners Felipe Sardi and Elisa Madriñån work with producers in their area to raise the quality of their coffees, assist them in various practices, then buy their neighborâs cherries at a premium. Jaime is one of these producers, and his coffee reflects the careful processing Felipe and Elisa are known for.
Honeysuckle
Pear
Mandarin
Type
Single Origin
Origin
Castillo, AmagĂĄ, Antioquia, Colombia
Species
Arabica
Varieties
Colombia, Castillo
Process
Lactic Natural
Altitude
1300m
Producer
Jaime Molina Guamalito
Farm
La Palma y El TucĂĄn