La Finca Distribution Corp.
Laurina Cold Anaerobic Natural • Fincas Mierisch
Number of Lots on Farm: 7 plots
Lot Size: 2 bags
Plot Name: Ojo de Agua
Amount of Permanent Employees: 25
Amount of Temporary Employees During Harvest: 180
Cultivated Hectares: 70 hectares cultivated land and 3 hectares of protected area
Total Production of Green Coffee: 2,400qq
Typical Flowering Months: April and May
Typical Harvesting Months: December – March
Wet Mill on Site? Yes
Dry Mill Name/Location: Beneficio Don Esteban in Matagalpa (1 hour and a half
PORT OF ORIGIN: CORINTO
PORT OF ENTRY: VANCOUVER
EXPORTER: COOP MULTISEC. SOLIDARIDAD
IMPORTER: LA FINCA DISTRIBUTION
SEAL NUMBER: EU22532961
Contact Us for green coffee inquiries.
Laurina, also known as Bourbon Pointu due to it elongated and pointy beans, is a natural mutation of the Bourbon variety that naturally only produces half the caffeine content compared to a regular Arabica varietal. We had our Laurina tested for its caffeine content in a lab in Germany and the results showed that it had only 0.60% caffeine compared to the 1.2-1.5% caffeine content found in other Arabica varietals. We obtained our seeds from a producer in Brazil around 10 years ago. Having less caffeine, which is a natural insecticide, attracts more broca beetles than other varieties; it is also susceptible to roya and other diseases. Although a low yielding varietal, people are attracted to it because of its cup profile, pointy beans, and low caffeine content. However, this upcoming season we have taken the conscious decision to just process Laurina as a Full Natural or whole cherry fermentation derivative. The reason is twofold: first, is water conservation. Washed process especially, uses considerable amounts of water. Second, is cup profile. Despite years on processing Laurina as Washed and Honeys, we’ve never felt satisfied with the results. The Full Naturals or Whole Cherry Fermentations were always superior cup-wise. Therefore, we will only process Laurina, going forward, as a Washed or Honey process upon request/pre-order.
Anaerobic fermentation simply means fermentation without the presence of oxygen. But going even further, its actually redundant to say “Anaerobic Fermentation” since biologically speaking all fermentation is anaerobic. It would be like saying wet-water. Hence, internally, we refer to this process as Fermentation at Low Temp, but marketing wise Cold Anaerobic has a nice ring to it. It begins with only picking optimally ripe, blood red, cherries. We placed floated and rinsed whole cherries into juice barrels (due to their food safe interior) with no water and covered with a lid. It’s important to note that we made sure that the lid would seal the barrel air tight so as to prevent any oxygen from entering the barrel. The lid was modified by drilling a hole in the middle and attaching a PVC pipe and valve. Using our industrial vacuum, we sucked out most of the remaining oxygen inside the barrel. We then attached plastic hosing to the valve and connected it to a water bottle (that was punctured at the top) filled three quarters of the way with water. By leaving the valve slightly open this creates an airlock whose purpose is to suck out any carbon dioxide that will be produced by the
coffee during fermentation.
Next, we placed the barrels inside a 6m X 9m X 3m cold room we built inside our warehouse. It is run by two industrial AC’s which keep the room between 6C and 10C. We let this lot of cherries ferment for a period of 60 hours.
The coffee bean is a living organism, and the substance spectrum found in a living organism is determined by their metabolism2. Our goal was to slow down the metabolism of the coffee bean by allowing it to ferment at cold temperatures. However, we do not want to stop it entirely. If the rate of fermentation is too slow this could lead to the development of butyric acid3. We want to avoid butyric acid fermentation, as these types of acids produce unpleasant flavors and odors. We are aiming for alcoholic or lactic acid fermentation. This slower rate of the metabolic process will lower the risk of over-fermentation, allow us to prolong the length of time of fermentation, and produce a cleaner cup profile with increased acidity.
Located in the department of Jinotega, La Escondida about 20 minutes driving from the city proper. It’s starts at the base of the same mountain our other two farms, Las Delicias and San Jose, are located at. La Escondida is home to our “varietal garden” this is where we test out new varieties before we decide if it’s worth planting it on one of our farms. The Laurina plot is called Ojo de Agua and it’s the only plantillo we irrigate due to its proximity to a river. This helps to accelerate the flowering stage, hence accelerating the harvest. The Laurina specifically is one of the first varieties to be picked in a season due to this irrigation system.
2 D. Selmar, M. Kleinwachter, G. Bytof; Cocoa and Coffee Fermentations: Metabolic Responses of Coffee Beans
During Processing and Their Impact on Coffee Flavor, pg. 434
3 Carlos and Maria Fernanda, Brando; Cocoa and Coffee Fermentations: Methods of Coffee Fermentation and
Drying, pg 379