Carlos Estrella
BOHUMA – stone fruit notes with a lower acidity and higher sweetness
Origin // Nariño, Colombia
Farm // La Estrella, El Caimo plot
Farmer // Carlos Estrella
Varietal(s) // Caturra
Altitude // 2200 masl
Process // Natural
BOHUMA – stone fruit notes with a lower acidity and higher sweetness
Origin // Nariño, Colombia
Farm // La Estrella, El Caimo plot
Farmer // Carlos Estrella
Varietal(s) // Caturra
Altitude // 2200 masl
Process // Natural
BOHUMA – stone fruit notes with a lower acidity and higher sweetness
Origin // Nariño, Colombia
Farm // La Estrella, El Caimo plot
Farmer // Carlos Estrella
Varietal(s) // Caturra
Altitude // 2200 masl
Process // Natural
About Carlos Estrella and La Estrella
The Estrella family have traditionally been coffee producers for several generations in the municipality of Cartago. Carlos, the youngest of 3 brothers, gave a different direction to the family business through his development and experience as a cupper and quality analyst, which is why he began with the cultivation of varieties different to the traditional ones at altitudes above 2,200 meters, as well as the implementation of new techniques in the coffee processing. Today, the La Estrella farm is recognized mainly for its innovative fermentation systems and its application in natural, honey, and washed processes in varieties such as Caturra, Geisha, and their new Yellow Bourbon plantations. We are very impressed and excited about the growing potential of this farm and are proud to feature it for the second year.
Process
The milling process begins with a selective collection of ripe berries only, after which theberries are washed and sorted by density using a flotation system. The selected cherriesare placed in 200-liter plastic tanks, which are designed to provide a controlledenvironment in oxygen-free conditions and are equipped with relief valves andtemperature and sampling points. Every 10 hours pH and brix measurements are taken todetermine the final fermentation time. When the brix stabilizes and the pH reaches 3.5,fermentation is stopped, the grains are drained and go through solar pre-drying. Finally, when the grains reach approximately 30% humidity, they are moved to a mechanical dryerwhere they are dried at 30 degrees Celsius until they reach a final humidity of between 11and 12%.
