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Chaque protocole de fermentation et développé pour révéler un potentiel déjà présent. Le café NG, autrement dit New Generation, illustre très bien cette idée. Située dans la région de Risaralda, la ferme est aujourd’hui reconnue comme l’une des références colombiennes en matière de fermentation de précision. Les protocoles de culturing y sont développés et reposent sur une parfaite maîtrise de la microbiologie afin d’obtenir des profils aromatiques nets et complexes. Pour ce lot NG, les cerises sont récoltées à maturité et dépulpées. La fermentation est ensuite conduite grâce à une culture sélectionnée de levures et de bactéries, développée directement sur la ferme. Cette culture est entretenue à l’aide de substrat composé de fruits, de plantes aromatiques et d’épices locales, permettant d’orienter la fermentation sans pour autant casser l’identité même du café. Cette étape, selon les conditions de récolte, dure généralement entre 5 et 10 jours avant le lavage et un séchage lent et contrôlé. Le NG séduit par sa finesse aromatique. les premières notes rappellent la fleur d’oranger et l’eau de rose, avant de laisser place à une framboise fraîche et juteuse. 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