Lord Voldemort, Filter - Colombia

Deiro Garcia is one of the most innovative producers in Huila. He owns a farm in Pitalito Huila, named Lord Voldemort, given his love for Harry Potter. Not only is the name unusual, but so too is his approach to coffee fermentation.

Deiro has been working in coffee processing for more than three years and has developed a standard treatment for his coffee. During his training in microbiology, he learned that certain bacteria and yeast strains can help produce distinct coffee profiles, leading him to produce his own bacteria and yeasts using homemade ferments from different fruits and vegetables.

For this washed process, rip cherries undergo an anaerobic fermentation in bags for 40 hours, at an average temperature of 16-18°c. The coffee is then transferred to pulping tanks or hoppers for 20 hours of oxidation. The leachates from the coffee cherry are recovered for reuse in the following batches before fermentation. The pulped coffee cherry is then oxidized for 20 hours, before adding the cherry leachate, and allowing a submerged fermentation at 39 °C for 12 hours, with recirculation of the leachate, leaving the mucilage in the coffee bean. To complete the fermentation, a thermal shock is carried out where the coffee is washed in hot water at an average temperature of 65 to 70 °C, ending the fermentation process. Drying starts under awnings at a maximum temperature of 30°C, after an average of 18 to 24 days, reaching a humidity of 11%.

• Region: Pitalito, Huila
• Country: Colombia
• Elevation: 1,800 - 1,850 masl
• Variety: Wush Wush
• Process: Washed Anaerobic Thermal Shock

Available in 250g bags.