We are so excited to be featuring Ligature Coffee from Orlando, FL as our guest roaster for July. The "fed-batch washed" process Colombian coffee we've selected for you is a remarkable innovation in processing spearheaded by Lizardo Herrera and his peers in Huila, Colombia.
Bag Size: 10oz (283g)
Tasting Notes: Boozy, Black Current, Sweet, Syrupy, Ripe Dark Fruits
- Country: Colombia
- Region: Huila
- Producer: Lizardo Herrera
- Processing: Fed-Batch Washed
- Altitude: 1670 MASL
- Varietal: Pink Bourbon
About the Brilliant Producer
Lizardo Herrera is a founding member of a collective of producers called La Real Expedicion Botanica (LaREB for short). LaREB is a collective of producers who represent themselves in the global coffee market. Through this collective, they are able to set their own prices and have profit sharing, as well as clearly define the degree of their involvement in the export/import process as they want. The collective not only includes producers, but agronomists, roasters, baristas, etc who all work together a collaborative environment to further innovation and market reach.
This coffee is a Pink Bourbon varietal and is processed a bit differently than standard washed process. The term “Fed Batch" is from bioreactors but is not as esoteric as it may seem at first.
Like a normal washed process, the coffee is harvested at peak ripeness then depulped, put into wash (fermentation) tanks where yeast and microbes in the water will actually feed on the left over mucilage on the coffee bean, then the coffee is taken out of the wash tanks and dried till the correct moisture content is achieved. Normally the harvesting, depulping, and washing all take place on the same day. This is where Fed batch comes in to play.
After cherries are depulped and put into the tank, fermentation begins. Then instead of emptying and drying, the next day’s pickings will be depulped and put into the fermentation tank where yesterday’s batch is still fermenting. The new batch contains plenty of more sugar and mucilage, so the fermentation process is kept alive instead of dying off. For Lizardo’s coffee this happens over the course of 5 days. What this creates is a gradient of fermentation in the lot that is mixed together and adds additional depth and interesting flavor characteristics.
Fed Batch processing is great example of a solution that not only solves a problem (the problem of less available pickers) but also adds value (flavor complexity).