Finca La Luisa, in the small town of Bolívar in the Southwest of Antioquia, is one of the few coffee growers in the area that is experimenting with carbonic maceration, a type of anaerobic fermentation. In this process, less alcohols are usually produced, which enables fermentation times to be extended without getting a "boozy" flavor. From the cup, apricot and baking spices are prominent with a crisp mouth feel accompanying each sip.
