All bags are sold as 284g or 1kg
284g - €13.00/bag
1kg - €41.40/kg
Incl. 7% USt. zzgl. Shipping
Currently roasting for espresso.
Producer. Luis Enrique Polania
Region. Palermo, Huila
Fermentation Time. 14 hour cherry, 48 hour fermentation
Drying. 20 hours on Mechanic, 2 days Patio
Altitude (M.A.S.L.). 1800
Flavour. Vanilla, bubblegum, spice and lactose.
From the top of Luis Enrique Polanía’s cafetal, situated at 1,800 m.a.s.l, you can see clear over the northern Huila flatlands and rice plantations, all the way to the capital city of Neiva. Finca El Oasis is located in the vereda of San Pedro Alto, in the municipality of Palermo, known for its marble and limestone mines, as well as for its growing coffee production. Don Luis’s farm spans a total of 20 hectares, with only six planted with several varieties of coffee. He has half a hectare planted with a five-year-old Tabi lot, hectare and a half with 6,000 Caturra trees and the remaining four with the popular Castillo variety—approximately 20,000 strong. The rest of Luis Enrique’s land is used for grazing by his herd of dairy of cows.
There is an old trapiche, or sugarcane press on the property, as well as a naturally-occurring spring, that he is careful to protect from possible the contamination that results from the post-collection processing of his coffee. Lately, Luis Enrique and his family have been very committed to advancing the infrastructure of his farm with the ultimate goal of bettering his beneficio. They have invested in a new bigger, mechanical dryer, but also continue to utilize raised beds and a casa elba rooftop drying system.
They have a cable car basket that carries up to 200 kilos of cherry down from the Castillo planting so that the pickers do not have to precariously balance their day’s harvest on their backs as they descend the steep hillsides on which the Polanía family’s coffee grows. Due to the high concentration of minerals found in Palermo’s soil, which specifically makes it too acidic due to elevated aluminum levels, Don Luis is in the process of neutralising the soil by spreading local dolomite limestone in powder form.
The Castillo cherries that went into this microlot were carefully hand-selected for peak ripeness.
Post-harvest, they were left intact in a hopper for around 14 hours. The mucilage was then mechanically removed using a hydro-demucilager, also known as an Eco mill. This system is ideal for farms with natural springs since it uses very little water and therefore contaminates less than a traditional de-pulping mechanism. The beans were then fermented for 38 to 48 hours, washed and dried in a silo for 20 hours, before being dried on a patio for another two days. The resulting cup has a sweet, strawberry reminiscent aroma, with notes of vanilla, bubblegum, blueberry, raisins and other dried fruits.
Luis Enrique is excited about his upcoming project: he will be planting 3,000 Pacamara and 3,000 Pink Bourbon seedlings soon. We wish him the best and look forward to cupping these rare varieties in the future.