Colasay is a new coffee-producing area to Utopian Coffee. To enter the Colasay district you drive miles upon miles of extremely dangerous switchbacks paved into the steep mountains. Once you finally reach the actual village of Colasay, there’s yet another two hour drive to the coffee-producing areas near the mountaintop. To reach Felix, we drove until we hit the literal “end of the road” and then began a two-hour hike.
Felix’s farm is about 6 acres in size and receives direct sunlight throughout the entire day. On his land, Felix cultivates Bourbon and Catimor variety trees, with the Bourbon being processed a specific way and sold to Utopian, and his Catimor seeds being processed and sold as cash-crop into the local market.
Felix uses a special fermentation profile called “Fruta Madura.” During the harvest, Felix separates his ripest cherries and then places them in a plastic bag with fresh water. He allows the cherries to ferment 48 hours in the bag with water before removing and depulping. By doing this, he’s essentially extending the fermentation in a controlled environment, which builds complex flavors in the cup. I believe this special fermentation process, alongside the direct sunlight his Bourbon trees receive, contributes significantly to the intensity of citrus flavors we find in his coffees.
In the cup, expect electric citrus-acidity reminiscent of a ripe kumquat with a tartness akin to cranberries. This coffee displays a level of intensity not normally found in Peruvian coffees, and we are excited to share this coffee with you.