Estate profile /
Finca San Jose Estate is a long-established estate located in the Caldas province of central Colombia that has been trying to find its way in the specialty coffee wave for several years. In addition to the coffee garden, the male owner of the San Jose Manor also works in rum oak barrel production and rum brewing. One day, the hostess Monsalve Botero suddenly thought when she was helping to fill the distillate and prepare for fermentation. Put it in oak barrels to ferment, whether it can produce different flavors. Therefore, since 2013, Monsalve Botero has tried low-temperature fermentation with different fermentation times in Colombian oak barrels with different aging lengths, and finally found the taste in this year's batch, making it different from the general tradition. of exquisiteness. Oak barrels fermented beans. I look forward to sharing it with you. It is a non-alcoholic coffee bean, full of wine aroma. When it is hot, it is the aroma of coffee and rum, and when it is cold, it is more like non-alcoholic rum.
Rum barrel processing method /
The owner of the San Jose manor selects the coffee beans of the Castillo variety (Castillo), hand-selects the top-ripe coffee cherries, and after full washing, let them ferment for 20 hours, and then put them into lam oak barrels for more than 8 years. Let the beans sit in the barrel for three months, tumbling once a day to evenly absorb the aroma of the wine.
During the period, the coffee beans in the barrel will be sampled every 30 days to ensure the degree of fermentation and whether the aroma of the wine is completely absorbed, so that when the coffee beans are finally completed, the characteristics can be more distinct and complete.