KB Colombia Lord Voldemort Whole Bean

8.8oz / 250g Whole Bean
Notes: Lemongrass, Jasmine, Ginger, Lime
Region: Pitalito, Huila
Producer: Deiro Garcia, Lord Voldemort
Varietal: Wush Wush
Process: Anaerobic Washed Thermal Shock
Elevation: 1800 - 1850 m
 
From KB:
 
"Deiro Garcia is one of Huila's most innovative producers. He owns a farm in Pitalito, Huila. A huge Harry Potter fan, he gave it a name that will surely surprise you: Lord Voldemort. Not only is the name unusual, but so is his approach to coffee fermentation.
 
Deiro has been working in coffee processing for over three years. He has conducted several tests with exceptional results and has established a standard processing for his farm's coffee. During his microbiology training, he learned that certain bacteria and yeast strains can contribute to the production of distinct coffee profiles. So, he decided to reproduce his own bacteria and yeast using homemade starter cultures from different fruits and vegetables.
 
For this washed process, a selection of the picked cherries, only ripe cherries, then anaerobic fermentation in bags for 40 hours, at an average temperature of 18 and 16 °C (64 and 64 °F).
 
The coffee is then transferred to pulping tanks or hoppers for 20 hours of oxidation.
 
The coffee cherry leachates are collected for reuse in the following batches before fermentation: pulping of the coffee cherry, oxidation of the mucilage for 20 hours, addition of the cherry leachates, then submerged fermentation at 39°C for 12 hours, with recirculation of the leachates, leaving the mucilage in the coffee bean.
 
To complete fermentation, a thermal shock is carried out (the coffee is washed with hot water at an average temperature of 65 to 70 °C, ending the fermentation process).
 
Drying begins under canopies at a maximum temperature of 30°C, after an average of 18 to 24 days, to reach a humidity of 11%."