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Fénix

Name: Fénix
Brand: Red Bank Coffee Roasters
Price: 13.0 GBP
Availability: OutOfStock

£13.00

Tax included.

More information

Behind the scenes

Sweet, bright and complex, with notes of panela, rosehip and lemon zest.

Origin

El Fénix, Calarcá, Quindio
Country

Colombia
Altitude

1,680-1,800 MASL
Process

Honey
Variety

Pink Bourbon
Notes

Panela, Rosehip, Lemon Zest

54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W

54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W
54°19'46.3"N

2°46'21.6"W

The El Fénix project started life as a Kickstarter campaign run by our importing partner Raw Material in 2016. The vision was to create a community wet mill that would provide the region's farmers with greater control over the quality of their coffee, and control of their income through a fixed-price payment system. In addition, the wet mill would operate as a central meeting point for the community, and be staffed by producers in the neighbourhood, and roasters from overseas, with the goal of promoting knowledge sharing between representatives from both ends of the value chain.

Running alongside the wet mill is an organic, rare-variety coffee forest, and post harvesting laboratory. This facility allows the team at El Fénix to experiment, and to gather and share with the community first-hand data on new practical farming techniques, adaptation to organic production, and selective-breeding.

This, our third release from El Fénix this year, is a honey processed pink bourbon lot, grown at one of the neighbouring farms, Villa Ligia, and processed at El Fénix.

Once the daily harvest is complete, the coffee is floated right away to separate out any underripe beans. The coffee is then fermented under a water seal at a controlled temperature that sits between 19 to 21 degrees celsius for 24 hours. The coffee is then pulped and fermented under water seal for another 24 hours.The coffee is then moved to the parabolic drying beds that sit at the foot of the wet mill, where they are turned regularly for even drying. When the coffee reaches 16% humidity it is moved to a mechanical dryer for 4 to 5 days until it reaches 10% humidity.

The team at El Fénix have found that the second fermentation under water seal tends to boost the aroma of the final cup, making it brighter and sweeter, with more floral notes on the nose, and on the evidence in the cup, it's hard to disagree. It is an absolutely stunning example of one of our favourite varietals - sweet, bright and complex with notes of panela, rosehip and lemon zest.

Fénix

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