Overview & Sensory Profile

At the forefront of the innovation wave sweeping Colombia comes the "Banana Infusion" crop from Tolima, sparking widespread scientific and tasting debates within specialty coffee circles.

This crop, scoring 88.75 and holding the highest price point among its peers, demonstrates the limitless possibilities of adapting anaerobic and co-fermentation to create predetermined flavor profiles.

Geography & Cultivation

This crop uses the cold highlands and rich sandy soils of Tolima as a fundamental starting point, providing a cohesive seed structure capable of withstanding harsh and prolonged fermentation processes.

However, the real secret lies in advanced processing centers that have begun applying protocols previously restricted to the wine and craft beer industries.

Processing & Biochemical Impact

In this system, coffee cherries are submerged in fermentation tanks completely sealed off from oxygen (anaerobic), with the addition of banana puree or its natural extracts.

Strict control over temperature and pH levels ensures spoilage bacteria do not multiply, allowing specific microbes to break down banana sugars to produce a specific chemical compound called "Isoamyl acetate" – the organic compound responsible for the distinct banana aroma.

Coffee cells absorb these complex esters during the fermentation days.

The result in the cup is a highly unconventional experience; the coffee overflows with explicit banana flavors, blending smoothly with a body reminiscent of banana milk and the sweetness of vanilla and chocolate.

Despite the ongoing debate between proponents of classic purity and supporters of innovation, this crop remains a shining proof of Colombia's advancement in agricultural biochemical techniques.