WATERMELON CRUSH

In the highlands of Cauca, where volcanic soil and mountain air shape some of Colombia’s most expressive coffees, Luis Eduardo López pushes the boundaries of tradition. At Finca Amira, this Caturra lot undergoes a meticulous Mosto Anaerobic Double Fermentation an advanced process that recirculates coffee must and extends fermentation in sealed environments, unlocking layers of aromatic intensity and depth.

Mosto Anaerobic Double Fermentation is an advanced coffee processing method that pushes flavor development to its limits through precision and control. The process begins with fermentation in a sealed, oxygen-free environment, allowing naturally occurring microbes to slowly transform the sugars within the coffee.

What makes this method distinctive is the use of mosto a nutrient-rich liquid collected from previous fermentations. Reintroduced during a second fermentation stage, this liquid acts as a catalyst, intensifying microbial activity and deepening the coffee’s complexity.

Through this dual-stage, anaerobic approach, the result is a cup profile that is remarkably expressive often showcasing elevated fruit character, refined acidity, layered aromatics, and a smooth, structured body. It is a technique that reflects both innovation and craftsmanship, designed to highlight the full potential of the coffee.