Colombia, Efren Echeverri Coffee Beans

Deets

Country
Colombia, Huila, Palestina
Elevation
1600m
Processing Method
Coconut Mosto Fermentation - Fully Washed
Variety
Typica

Tasting Notes

Fig
Piña Colada

Description

Coffee co fermentation processes have become a growing interest in the coffee industry. We have explored many different ways of fermenting coffee, but this one stood out and got our attention. Grown in one of our favorite regions of Colombia (Palestina), we knew this coffee would have a lot of potential. Efren Echeverri has achieved a very unique taste profile with this typica microlot that he co fermented with a mosto of coconut and figs.

Efren Echeverri is one of those young coffee entrepreneurs who’s decided to bet on the post- harvest processing to standardize cup profiles and offer repeatability. Efren specializes in the making of mosto, a liquid that results from the fermentation of fruits (coffee cherries or other fruits) with sugar in a low oxygen environment. The purpose of the mosto is to cultivate the positive bacterial load present in fruits and enhance a coffee’s flavor potential. The preparation of the mosto takes about 10 days and the Ph and temperature are monitored and adjusted every 6 hours. For cleanliness, it is essential that the fruits be at optimum ripeness and uniform, and that they go through a cleaning process that excludes chemicals. 

This will most likely be one of the more unique and interesting coffees we serve this year. The work put into this coffee by Efren really shines through the complexity of the cup.

More Coffee

Individual Bags

Colombia, Efren Echeverri
Colombia, Efren Echeverri

Tasting Notes

Fig
Piña Colada
$ 17.50
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Ethiopia Washed Anderacha
Ethiopia Washed Anderacha

Tasting Notes

Lemon
Soft Florals
$ 17.00
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Guatemala, Santa Clara
Guatemala, Santa Clara

Tasting Notes

Granny Smith Apple
White Grape
$ 16.75
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Guatemala, La Soledad
Guatemala, La Soledad

Tasting Notes

Creamy
Pear
$ 16.75
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Modern American
Modern American

Tasting Notes

Canned Peach
Milk Chocolate
$ 14.35
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431°
431°

Tasting Notes

Earthy
Roasted Marshmallow
$ 13.15
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Colombia Select Decaf
Colombia Select Decaf

Tasting Notes

Chocolate
Ripe Berries
$ 14.00
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Dark & Cozy
Dark & Cozy

Tasting Notes

Roasty
Sweet
$ 14.00
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Coffee Subscriptions

Roasters Choice (Single Origin)
Roasters Choice (Single Origin)

250g Bag

You select how often you want a delivery, we do the rest. One flat price plus shipping. We give you a new, unique single-origin coffee from our selection that’s hot off the roaster. You get it delivered straight to your door at peak roast time.

Subscribers will get to sample all of our current roasts, except for our Modern American and 431. In addition, we’ll include our limited-edition roasts in your subscription at no extra charge to you. Most of the time these never make the online store, and are only in our shop for a short period.

For freshness, we recommend getting shipments as frequently as possible. Cancel or change your subscription any time, no charge (you’ll receive instructions via email).

$ 14.99
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431° Subscription
431° Subscription

As a coffee roasting company, our passion is to always highlight the flavors that are unique to each region, processing style, and variety and this is most commonly done with lighter trending roast styles. The 431 is the only coffee that we showcase with what a well done slightly darker roast should taste like.  The components are rotating quarterly to continue our vision of seasonality in coffee.

In 2019 we had the opportunity to again visit Guatemala.  We arrived at the Guatemala City airport and immediately drove about three hours west to a small town on one of the most beautiful lakes in the world, Lago Atitlan. Perched on the cliffs surrounding the lake is a small town called Panajachel where we stay while visiting San Isidro Chacaya farm.  After a few days we drove back east to Acatenango to Tehuya Estate. 

 The former president of Anacafe (the Guatemala coffee association) Miguel Medina grows a varietal focused, shade covered, wild forest feeling plot of coffee.  With unique shade trees and innovative employee practices we have found our second Guatemala coffee partner and are excited to be working closely with Miguel to form a strategic partnership in which Lineage will contract parcels of the land to be farmed exclusively for us.  We couldn't be happier with this very dense Catuai coffee. 

 This coffee is very special and could be roasted light and still be incredible but because of the sweetness in the cup and density of the bean it tastes even better when roasted a little heavier to our 431 espresso profile.  Look for notes of roasted marshmallows with a roast and earthy taste.

 

$ 13.15
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Modern American Subscription
Modern American Subscription

This installment of our Modern American espresso style roast comes from two different countries, Ethiopia and Mexico. The flavors we are getting from this 50/50 blend consists of milk chocolate and canned peaches. Sweet and well balanced.

The Ethiopian part of this blend comes from our good friends over at Abana Estate in Gera, Limu, Ethiopia. This is an Heirloom variety, but more specifically Metu Bishari Selections, Gera Selections, and Merdacheriko. Ethiopia has a rich variety of unique heirloom varieties and although most of Abana’s harvest can be traced to specific varieties they have personally selected, there are many unique and wild coffees included. Each lot is hand sorted multiple times and processed with attention to detail. All of their washed milling is done in Addis Ababa. All sorting and milling is completed to Grade 1 in Addis Ababa to less than 1% defect for all coffees.

The Mexican part of this coffee blend comes from the Huatusco region of Veracruz. This region is well known for coffee production. It is well suited for coffee growing with its mountainous and forest terrain. Volcanoes are also around this region which is excellent for the soil. The soils where the coffee farms are located correspond to hills of volcanic ash, classified as Luvisols, Andosols and Cambisols. 

The attention to detail is the reason why these coffees shine and is an absolute banger as an espresso style roast, but also great for drip or batch brew.

 

$ 14.35
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Dark & Cozy Subscription
Dark & Cozy Subscription

 A true dark roast. Dark & Cozy is that comfy dark roast coffee that is easy to sip on. It is perfect with cream and/or sugar as well as just drinking it black, if that is how you roll. The level of the roast really breaks through the thickness of the milk or creamer, giving it that perfect coffee taste that we all want. 

When looking for what coffee to use, our main priority is to find a coffee with high density and a good amount of sweetness. The density of the coffee will be able to hold up in the roaster and not get burnt with the level of roast we are doing. Having enough sweetness is also good so that we can keep the coffee balanced even with a darker roast. 

We roast this coffee up until we enter the second crack for about 15 seconds, give or take. This will allow us to get all the benefits and flavors of that dark roast without damaging the bean too much or getting to the point where we are actually burning the bean. At this point in the roast, oils within the bean will begin to migrate to the surface due to the bean being much more porous from the heat. We finish the batch of coffee just before this starts to happen so that when the coffee is done, it doesn't become too oily in the packaging. Even at such a dark roast there is a lot of thought that goes into how we roast it. 

This coffee has been a staple at our roastery for awhile now. It has gotten us through many early mornings and late nights of roasting. We hope you enjoy Dark & Cozy.

 

$ 14.00
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Colombia Select Decaf Subscription
Colombia Select Decaf Subscription

250g bags are now available for in store pick up!

When it comes to decaf, there is no better way to process decaf coffee than Ethyl Acetate. We believe this process to be the best natural way to decaffeinate a coffee without taking away from the flavor or the structural integrity of the bean. Swiss Water Process is another natural way to decaffeinate coffee, however this process damages the structure of the beans in a way that greatly affects the quality and flavor of the coffee. One other well known way of decaffeinating coffee is Methylene Chloride. This process uses chemicals not only harms the coffee, but probably not good for your health either.

Below is a quick explanation of the process provided by Cafe Imports.

Ethyl Acetate (E.A.) – This naturally occurring ester (present in bananas as well as a by-product of fermented sugars) can be isolated and used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until the caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.

 

 

 

$ 14.00
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Wholesale

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