Coffees La Clara Coffee Roasters
Oscar Restrepo's Finca La Divisa Castillo Natural Lactic Acid Fermentation
Not stated by the roaster
Price not usable
Every price we hold for this coffee works out far outside the believable per kilo range for its own market, or repeats unchanged across different bag sizes, so we will not put a figure to it.
Farm named
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What La Clara Coffee Roasters says about this coffee
Producer: Oscar Restrepo
Farm: Finca La Divisa - Apia, Risaralda
Process: Natural with Lactic Acid Fermentation
Altitude: 1,800 mamsl
Roast: Light
This coffee reminds us of: berries, brandy, chocolate, and orange
The coffee cherries are collected and then rested in sacks for 12 hours. After this, the cherries are floated in water to select only the good ones (the dense ones that sink). This part of the process also helps to stabilize the temperature of the cherries, homogenizing them before further processing. The cherries are then placed to ferment in a 2% saline water environment for 72 hours. After this, the water is removed and the cherries are left to ferment for another 72 hours. This process is followed by drying the cherries on drying beds for 20 to 25 days, depending on the weather.
The seed with parchment (“pergamino”) is placed in hermetic bags for 30 days to stabilize. This is to rest and stop the drying process. This last step allows for flavors to come up and show better after roasting.
Their own sales copy, as published on their page and not checked by us. read it on their page (opens in a new tab)
What the roaster says about where it came from
We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.
What La Clara Coffee Roasters says about itself
Fairtrade
“Coffee certifications like Fair Trade, Organic, and Rainforest Alliance promise ethical sourcing and sustainability, but do the...” their page (opens in a new tab)
Rainforest Alliance
“Coffee certifications like Fair Trade, Organic, and Rainforest Alliance promise ethical sourcing and sustainability, but do the...” their page (opens in a new tab)
Recyclable packaging
“These bags are made from a single type of recyclable material, allowing them to be sorted as plastic waste.” their page (opens in a new tab)
These are claims the roaster makes about its business, not about this coffee, and we have not checked them against any register.
Where each fact came from
Processing
“Process: Natural with Lactic Acid Fermentation Altitude: 1,800 mamsl Roast: Light This coffee reminds us of: berries, brandy, chocolate, and orange The coffee cherries are collected and then rested in sacks for 12 hours.” the roaster’s page (opens in a new tab)
Producer
“Producer: Oscar Restrepo Farm: Finca La Divisa - Apia, Risaralda Process: Natural with Lactic Acid Fermentation Altitude: 1,800 mamsl Roast: Light This coffee reminds us of: berries, brandy, chocolate, and orange The coffee cherries are collected and then rested in sacks for 12 hours.” the roaster’s page (opens in a new tab)
Roast level
“Roast: Light This coffee reminds us of: berries, brandy, chocolate, and orange The coffee cherries are collected and then rested in sacks for 12 hours.” the roaster’s page (opens in a new tab)
A further 2 facts on this page were read from part of the shop page that holds no sentence — a menu or a product grid — so there is nothing to quote for them.
Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.