CHRISTMAS LIMITED EDITION - COLOMBIA Jairo Arcila, Anaerobic Passionfruit Fermentation
Solero ~ Parma Violets ~ Grape Soda
Hey, James Wogan here! If you’ve tried any of our Limited Edition coffees before, then you probably already know just how ridiculous it’s going to be this time round. For those of you that don’t know, this coffee is the culmination of years of experimental processing in coffee, a few ridiculous farmers having fun, and a seriously large amount of cupping to hunt down something amazing.
This year, we’ve gone for a coffee that’s fermented using the same yeast that’s used in wine production, with the addition of passionfruit, both whole and pulped - the resulting taste is a lot more complicated and nuanced than previous Limited Editions. Instead of just overwhelming passionfruit, there’s notes of perfume and grape coming through too. It’s tasty, tasty stuff, and we’re all incredibly excited about it…!
The farm
If you know your experimental lots, you know that Jairo Arcila is basically the King. This coffee is grown at his Santa Mónica farm, I can only assume surrounded by test tubes and a slightly mad-scientist air. Jairo is a bit of a coffee legend - he’s a fellow third generation coffee enthusiast, who’s now training (and being trained by) his sons, who have introduced the incredible varietals and processes that now make his farms so famous.
The process
I always love describing processes… This lot uses an anaerobic fermentation, alongside a washed process - ripe cherries are hand-selected, pulped and then fermented anaerobically for 72 hours in plastic tanks with added wine yeast and fresh passionfruit pulp. Carbon dioxide is added to displace the oxygen, creating an anoxic environment. After fermentation the cherries are gently washed and placed on raised drying beds. Even the drying is meticulous - shade cover is used to ensure that the temperature is kept below 35 degrees, until the correct (12%) humidity is reached.
The varietal
This bean is 100% Castillo, an arabica varietal developed by Café de Colombia as a method of dealing with coffee rust, a disease that decimated Colombia just over ten years ago. It’s only been in production since 2005, and there’s actually six different versions for six different regions in Colombia. It’s characterised by citric acidity and smooth body, and so is a perfect choice for experimental processing!
Why Wogan?
Ethical
We work closely with farms worldwide to make sure that coffee farmers are paid a fair price, through Fairtrade and our own Direct Trade certifications. Working hard with coffee farmers to improve their lives and the lives of their families.
Sustainable
We maintain long term relationships with our carefully selected coffee farms, to provide the stability they need to plan for the future. The added bonus? Coffee that improves with every single crop, as their farming practices and equipment improves.
LDPE4 Recyclable
Helping you to do your bit. Our bags are LDPE4 recyclable, meaning they can be recycled in supermarkets. Alternatively, you can check with your Local Authority to see if they will collect it for you. Green lights include mentions of; bread bags, frozen food bags, squeezable bottles, bubble wrap, and carrier bags.
Carbon Pledge
We've pledged to be carbon neutral by 2030, and we're already well on the way. Our warehouses are now powered by solar panels, with the extra juice fuelling our fleet of electric vehicles.
Sustainable and ethical
We've made it this generation's mission to put sustainability at the forefront. We’ve pledged to be Carbon Neutral by 2030 and are well on our way to getting there. LDPE4 recyclable bags, a Roastery powered entirely by solar energy, and a hell of a lot more.
our story
We, at Wogan Coffee, have been lovingly hand-roasting speciality, ethical, sustainable and traceable coffees since 1970. In our third generation, and a wholly independent family company, you can find us rooted in Bristol; the same city as when Mr Wogan established the business over fifty years ago. Laura and James, grandchildren of the bowler hatted gentleman, now have the ropes firmly in their grasp; James as our resident Q Grader in the Bristol Roastery Headquarters, and Laura in London.
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