Passion Fruit

HISTORY

Coffeelipe is the project of Juan Felipe Restrepo, a Colombian producer specializing in the development of new fermentation processes. His processing center in Caldas is equipped with a laboratory, bioreactors, fermentation tanks, mechanical silos and greenhouses with drying beds, allowing him to experiment and precisely control every stage of processing.

Over more than seven years of research, Juan Felipe has developed over 1,000 unique cup profiles. From this search comes a line of coffees with a delicate fruity expression, in which he adds fruit treated through an osmosis process and then micro-pulverized. In this coffee, the star is passion fruit, used to bring a new aromatic dimension without losing the coffee’s identity.

The result is a coffee that combines the character of Castillo grown in Caldas with a very defined tropical expression, the fruit of experimentation and precise control of the process.

PROCESS

Washed · Osmotic process with passion fruit

The cherries are hand-sorted and go through a flotation process to remove lower-density fruit. They then undergo a first stage of dry oxidation for 12 hours. Once depulped, the coffee goes through another 12 hours of oxidation in water before being washed.

During drying, when the bean is most absorbent, a small amount of osmotically treated, micro-pulverized passion fruit diluted in water is added. The coffee then continues drying for approximately 10 days.