11 Minute read

By Alejandro Cadena

Caravela Coffee CEO

In 2016 we  set out to experiment with different  fermentation techniques  to better understand the effects that different  methods might  have on coffee quality and flavor development using samples processed at Belgravia, our own innovation farm, which is located at 1910 masl in Popayan, Cauca (Colombia). The Caravela team at Belgravia harvested two distinct coffee varieties planted at the farm and experimented with three different fermentation techniques: dry, wet and covered fermentation. The varieties were Bourbon and Colombia, each offering a different “genetic  profile” but both  grown at the same altitude, soil and microclimate.

To analyze the results of the different methods, seven blind  cupping sessions  were then held in August and September 2016 in 7 different cities and 3 countries with customers and intrigued coffee professionals using standard roasting and cupping procedures.  All samples were scored blind and participants were asked to score each coffee and provide flavor descriptions of each sample.  Quantitative and qualitative results were statistically analyzed to determine which fermentation technique was best for cup quality.