Deiro Garcia Finca Lord Voldemort - Panela Yeast Washed Caturra Chiroso - Colombia

Whole Bean
Roast: Light
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: cardamom bun, marzipan, apple pie

Origin Details

Region: Huila, Colombia
Elevation: 1600m
Producer: Deiro Garcia, Finca Lord Voldemort
Process: Panela Yeast Washed
Variety: Caturra, Chiroso

ABOUT THIS COFFEE AND PRODUCER

We are excited to offer another lot from Deiro Garcia and the Finca Lord Voldemort team. This lot of Caturra and Chiroso varieties offers another fun exploration of the processing at Finca Lord Voldemort. This time, instead of his usual fruit-forward fermentation processes, he has provided us with a process that is distinctly pastry-like even when roasted lighter.

For this lot, cherries are first harvested when they reach peak ripeness and are then floated and sorted for optimal quality. Next, the cherries are rested and exposed to controlled oxidation for 24 to 36 hours in the shade. Cherries are then depulped with a minimal amount of water, then inoculated with an activated panela (cane sugar) and yeast starter. The cherries are fermented with this solution for another 24 to 36 hours until the solution reaches a pH of 4.1 to 4.3. Finally the coffee is washed and dried for 10 to 12 days.

WHY WE SELECTED THIS COFFEE

Finca Lord Voldemort returns with another release that feels unlike anything we’ve shared before.

Processed with a panela yeast washed method, this lot surprised us from the start, bringing a set of flavors that had us pausing at the cupping table and going back for another taste.

It leans into a distinctly dessert-like profile, showcasing notes of cardamom bun and marzipan. The finish settles into a warm, sweet apple pie character that lingers pleasantly on the palate. While the flavor profile will appeal to those who enjoy cocoa-forward coffees, we chose a clarity-driven light roast to highlight the coffee’s nuanced complexity—offering plenty of sweetness without noticeable acidity, even at a lighter roast level.

It’s a playful and fermentation forward coffee that we’ve been enjoying a lot as espresso in milk, but it also works well when you want something completely different from the usual cup.