Colombia

Jardines Del Eden

/Behind the story/

Jardines del Eden is a project by Cofinet, and we are so glad to work again with Senior Jairo Arcila and his sons, Carlos and Felipe Arcila. After we visit the farm located in Quindio, Pijao and we feature some varieties with different processing techniques, now it’s time to try something new and innovative. Finca Jardines del Eden or “ Garden of paradise “. The farm was purchased with the intention of experimenting and finding new methods and approaches to push the boundaries of coffee. Here they grow many exotic varieties, such as Geisha, Sudan Rume, SL 28, Wush Wush, Laurina and more. Jardines del Eden is one of the highest altitude farms in the region. The volcanic soils and high altitude here lead to excellent raw material, perfect to stand out the character added during the fermentation of these coffees.

/Natural extended fermentation/

Harvest and post-harvest procedures are very highly standardized for consistency and quality. The processing methods used combining different approaches to fermentation and drying to complement the coffee character. This innovative process has been mastered over the years, it's a controlled process that creates an environment that allows for the growth of wine yeast. They discovered that by controlling the bacteria during this process it has achieved excellent results and emphasizing flavor intensity from juicy tropical punch shake to fruit notes that offer an incredible experience, a unique acidity. The bacteria feeds on the sugar that is present in the coffee mucilage, creating a high contraction of wine yeast. Following an extremely “picky-picking”, when the cherries arrive at the mill they are hand sorted to remove floaters and over-ripe cherries. Then the coffee is moved to the drying area, where it will dry for 25-32 days. During this fermentation and drying period, the coffee is kept in thin layers and moved consistently to ensure drying throughout.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:10-2:20