Christmas Edition [Finca La Holandesa] [Experimental Caturra] [250g]

Finca La Holandesa Christmas Edition is a limited seasonal release crafted exclusively for the festive period. Produced in the volcanic mountains of Santa Rosa de Cabal, Colombia, this experimental single-origin Caturra showcases how modern fermentation techniques can elevate the complexity and character of specialty coffee.

Grown at high altitude and selectively hand-harvested, only the ripest cherries are chosen for processing. Following harvest, the coffee undergoes a controlled inoculation fermentation using the selected yeast strain Saccharomyces cerevisiae. Rather than relying solely on naturally occurring microorganisms, this carefully managed fermentation introduces a specific yeast culture to guide flavour development, enhance consistency, and create a distinctive sensory profile.

The controlled fermentation promotes the formation of complex aromatic compounds, resulting in a cup with festive notes of cinnamon, roasted hazelnut, and bright limoncello citrus, balanced by a smooth sweetness and clean finish. After fermentation, the coffee is carefully dried to preserve the unique characteristics developed during processing.

This Christmas Edition represents the meeting of Colombian coffee tradition and modern fermentation science, creating a memorable coffee experience perfect for the holiday season.

Farm: Finca La Holandesa
Producers: D.J. Cardenas Muñoz / Luz Nidia Muñoz Cañas / Carolina Cardenas Muñoz
Origin: Vereda El Manzanillo, Santa Rosa de Cabal, Colombia
Variety: Caturra
Process: Experimental Washed with Controlled Yeast Inoculation
Fermentation: Saccharomyces cerevisiae Inoculation
Altitude: 1,900 m.a.s.l.
Roast Profile: Medium
Release: Limited Christmas Edition
Weight: 250 g

Cup Profile:

Cinnamon
Roasted Hazelnut
Limoncello
Brown Sugar Sweetness
Silky Body
Clean Festive Finish

Processing

The cherries are selectively harvested at peak ripeness before undergoing a carefully controlled fermentation process. During fermentation, the coffee is inoculated with Saccharomyces cerevisiae yeast, allowing producers to guide microbial activity and promote specific flavour development.

This approach differs from spontaneous fermentation by providing greater consistency and control, resulting in enhanced sweetness, complexity, and aromatic intensity. Following fermentation, the coffee is slowly dried under controlled conditions until reaching the ideal moisture content for stability and quality preservation.

The result is a vibrant and expressive cup that highlights the potential of experimental processing while maintaining the elegance and balance expected from high-quality Colombian Caturra.