Expect notes of pear, red apple, violet
Farm: Lord Baltimore
Producer: Deiro Garcia
Micro Region: Pitalito
Variety: Ethiopian Sidra landrace
Processing: Anaerobic natural
The Garcias coffee has quite the story. The farm itself was bought with coffee already on it and when it was purchased Leo was assured the quality of the coffee was high and that they would be able to sell it at a reasonable price. On purchasing the farm they (Leonardo and his brother Diero) were told the farms name was actually Lord Voldemort as the previous owner loved the Harry Potter books. Diero mistook this for Baltimore and erected a new sign which would herald the start for the brothers at the Finca Lord Baltimore.
Last year when they had surprise guests, the team from La Palma y El Tucan, they were impressed with the quality and flavour in the cup profile of Leonardo’s coffee and suggested that he send it to the world coffee research lab for the genetics to be tested. Mostly because it had geisha like qualities but the trees themselves were clearly not green or bronze tip geisha. During transport of this coffee the results came in and were extremely surprising. WCR narrowed down the genetics of the plants being a direct transplant from somewhere in Sidama Ethiopia and have progeny linked to Sidra. Technically this is not ‘Sidra’ the variety that was brought into the world by Nescafe and planted into Ecuador but rather a Landrace that has similar qualities of both Sidra and Geisha making it a very special cup of coffee.
When it comes to the processing and production of this coffee Deiro and Leonardo put in a lot of work. They work in tandem with a microbiologist that specialises in yeasts and bacteria. As a team they’ve made some amazing steps on the farm which include a naturally occurring yeast lab where they’ve catalogued all of the yeasts on their farm from coffee to fruits and vegetables they also grow. They also have a well managed fermentation process which was divided between them and the Microbiologist. It comes in two stages, the first being standard whole cherry fermentation where the cherry is put into airlocked tanks flushed with carbon dioxide and fermented for around 44 hours (generally they wait until the airlock gas expulsion is complete to decide on where fermentation will be ended). The second step is pulping the coffee and returning it to the tanks again to process it with a Lactic Acid that they produced on their own farm.
This is the second time we’ve worked with the Garcia family and in a closer manner. After last years spectacular results we were happy to assist should the family need it to improve the product. So we reached out to Deiro to have a chat about some secret Manhattan back end projects that he could be a part of and he happily obliged. The result was two coffees, one representing the past, and one the future of things to come for the Baltimore farm.
One suggestion we gave was that the available cherry be split into two lots to see if producing naturals were possible where Baltimore is located. In the past Diero had shy’d away from the thought of whole cherry drying because there is a lot of risk in high moisture environments (like his farm) associated with it. We assured him that no matter what the outcome he would receive payment for the lot and then at least he would know whether it was possible in his location or not. The result is quite eye opening.
As this is the first natural that Baltimore has ever produced no one was sure how the Ethiopian Sidra would perform. The final cup profile is a super clean juicy coffee with notes that make us proud of the work we’ve done together. We’re tasting red apple, pears and a violet floral that’s just wonderful.
Here’s to the future..