Capilla Del Rosario
Capilla del Rosario spans 45 hectares between 1560 and 2000 meters in Rodeo Alto, Antioquia, looking over the Department’s capital of Medellin. The farm cultivates both traditional and newer varieties, positioning itself as a hub for research and innovation in Colombian coffee. It is led by fourth-generation grower Jose David Posada, who combines a background in business, culinary arts and education to push forward both quality and sustainability. Jose is also a major figure in Antioquia’s coffee scene and is always working to drive the region’s unique coffee culture front and center. The refurbished process used for this unique lot involves submerging parchment coffee in a broth made from a cultured mix of bacteria and yeast, primarily lactobacillus and mesophiles, combined with a fruit extraction. By integrating external, non-coffee agents to the fermentation process, this method allows precise control of flavor development. Though not naturally occurring, the technique blends traditional fermentation knowledge with modern market-available processes to consistently replicate vibrant and clean cup profiles across batches.
Harvest & Post-harvest
Cherry is selectively handpicked at peak ripeness and delivered directly to the on-site wet mill at Capilla del Rosario. Once pulped to parchment, the coffee is submerged in a fermentation solution known as the refurbish broth. This broth contains a symbiotic culture of bacteria and yeast, primarily lactobacillus species and mesophiles, which has been cultivated over several years using coffee cherries. Citric acid and lychee extract are added to the culture to create a dynamic fermentation environment. The parchment ferments in this solution under controlled conditions to enhance body, sweetness and acidity. After fermentation, the coffee is fully washed to remove any remaining residues and then sundried until it reaches stable moisture levels.
About the Variety
Variedad Colombia was released in the 1980s as the country’s first major rust-resistant hybrid, created by crossing Caturra with the Timor Hybrid. Its cupping profile is traditionally clean with classic notes of caramel, chocolate, and balanced acidity. Castillo, was introduced in 2005 to offer even stronger disease resistance and higher yields. Known for producing larger beans, Castillo often features a cupping profile with citrus acidity, nutty sweetness, and subtle fruitiness. While both varieties were bred for resilience, Castillo is now the most widely planted coffee in the country due to its adaptability to different microclimates.
Co-fermentation
Co-fermentation is a coffee processing method where producers add external ingredients, such as fruit or spices, to the coffee during fermentation. This technique allows the coffee to absorb unique flavors and aromas from the added components, creating a distinct and complex cup profile.