Panama Rocky Mountain Puracepa
PURA CEPA was conceptualised by Latorre & Dutch as a project focused on innovation and sustainability in the processing of coffee. Piloted in October 2016 in the region of Cañasgordas, Antioquia, Colombia, where we co-own a mill, we have developed this project to revolutionise the current processing techniques available to farmers at Origin and to deliver many benefits for the sustainability of the industry as a whole.
Everything started for the love of coffee and wine and the knowledge gap found between them. One of the biggest inefficiencies in coffee production lies in the fermentation and drying process, where any number of variables of a given processing location may cause a huge impact on the final quality of the product. Previously, it had not been possible to directly relate cause to effect when high rates of variability are noticed in coffee lots, as wild yeast and bacteria react differently and even more adding the impact in quality fungus and mould generation cause during the processing stage.
The scope of this project is based on controlled processing on the microbiological level. Our variables of control include temperature, time, pH, sugar content, bacteria and microorganism (strain of yeast & bacteria). This allows us to identify and select specific strains of beneficial yeast and bacteria to aid the fermentation, monitor their rates of activity and ensure that counterproductive bacteria, fungus and moulds are eliminated from the process.
1,800 M ASL
Berries, Tropical Fruit, Lavender, Orange