Casa Amarilla

Candy Melon, Toffee, Florals

Region: Belén de Umbría, Risaralda, Colombia       Farm: La Macarena                                               Process: Washed Anaerobic                             Producer: Juan David Gallego                             Varietal: Caturra Chiroso.                                     Altitude: 2,000–2,180 masl

The coffee

This micro-lot has only recently landed here, and the freshness is apparent as we open our first box of green coffee and begin roasting it. Titled “Casa Amarilla,” grown by Juan David Gallego in Belén de Umbría, Risaralda. The aroma carries florals and honey, the acidity is lively, and the mouthfeel is full and balanced, with candy melon, toffee and florals through the cup.

The farm/producers

We work with a Colombian supplier who partners exclusively with a handful of growers in the Risaralda region, people they know personally and have built a relationship with over time. Juan David Gallego is one of them, a fourth-generation coffee grower who studied International Business Administration to bring a more commercial, market-facing approach to the family farm. He grows more than 17 coffee varieties, which lets him produce a wide range of cup profiles, and has completed several courses in processing and brewing as he continues refining his lots for the specialty market. This particular micro-lot is Caturra Chiroso, grown between 2,000 and 2,180 masl, from a recent harvest.

The process

This lot is washed anaerobic. Whole cherries are sealed and fermented anaerobically (without oxygen) for 18 hours, then depulped and fermented again in parchment for a further 12 hours, also under anaerobic conditions. It’s then dried using a combination of solar and mechanical drying.

Why we like it

The double anaerobic fermentation, first on whole cherries, then on parchment, gives this coffee an unusually vivid cup, with the candy-melon and toffee sweetness balanced by a clean floral lift. It’s a great example of what’s possible when a grower this experienced, applies his knowledge to a single small lot. We are enjoying the floral lift when brewing for filter, and it's one of our most favourite espresso coffees at the moment due to its unmistakable fresh lively character.