Varietal (Rojo Bomb)

At finca la Sierra,  Jonathan and Cristian Raigosa turned the rustic blend of coffee varietals grown by local farmers into quality specialty coffee through fermentation protocols that the brothers Raigosa developed at their processing center. The brothers began with their understanding of how bacteria and microorganisms work to transform the flavours of coffee. From there, they began to experiment using different fermentation processes on different coffee lots to see which worked best for which. Johnattan described to us how one of their fermentation processes, a double fermentation called Redbomb, worked well with producer Don Raúl’s coffee.