|Flavor profile||Cherry, Liquorice, Pinot Noir, Pomegranate, Condense Milk|
|Region||Palo Campana, Santa Ana Vulcano|
|Producers||Dr. Roberto Ulloa|
|Processing||Semi-Washed Kombucha Experiment|
|Omni||perfect balanced for espresso and filter extractions|
Divina Providencia exists because Roberto Ulloa willed it so. For us, it is a temple to coffee, one of the best farms we have ever seen.Roberto did not inherit Divina Providencia. His family only had low elevation farms, but Roberto had a mission to produce the best coffee possible, so he went as high as he could up the Santa Ana Volcano and bought an abandoned farm. Little by little, he has continued buying abandoned farms to put Divina Providencia together. With hard work and dedication, his farm has become one of the healthiest and most beautiful farms we know. At a time when coffee farming is not very profitable and El Sal’s production has hit rock bottom, Divina Providencia exists because Roberto is driven by an unstoppable passion to produce amazing coffees.
Visiting his farm is a lesson in coffee production, from his use of ancient plant management techniques unknown to most farmers, to his deep knowledge of plant biology, it’s amazing to work with an engineer who knows so much about coffee. That’s why we call him Dr. Ulloa, if there was a degree for coffee farming, Roberto would not only be a PhD, he would be teaching the class.
The collaboration between Roberto and the Ruffatti family is a long withstanding one. The Ruffattis do most of the processing for Roberto and this lot is no exception.Kombucha has symbiotic relationships of yeast and bacteria. You can find more material on kombucha, if you'd like to read more, look up S.C.O.B.Y. (Symbiotic Culture Of Bacteria and Yeast). They chose kombucha, because it produces high acidic, fruity beverages, so they were hoping they would have a similar effect on coffee. The idea is that the yeast and bacteria work together to produce a more complex result. In general, when fermenting, yeast convert sugar into alcohol. The bacteria then take this alcohol and convert it into acids. So instead of risking ending up with an alcoholic, dead embryo coffee, we would end up with a high acidic or modified acidity coffee. Also it is resilient enough to survive in acidic environments, especially coffee.
Kombucha has Saccharomyces cerevisiae which is a very important yeast for brewing/winemaking, and along with that, you also get bacteria which will add complexity to the yeast's work. (Kombucha needs sugar and tannins to live and coffee pulp provides both). This year they tried fermenting as honey process, already depulped, to give the microorganisms direct access to the sugars in the mucilage. The idea being that the microorganisms would consume the mucilage and expose the beans to whatever is happing in the ferment. They sat in the tank for about a week. They used actual kombucha and water kefir brews that they produced beforehand, so the liquid was already in active fermentation when the coffee was introduced.