Apothecary Collection- Ana Maria Donneys

Apothecary Collection Producer: Ana Maria Donneys Farm: Finca La Primavera Region: Quindío, Colombia Process: mosto inoculated fermentation Varietal: Caturra Tastes like: jasmine tea, grape soda, cherry jolly rancher This is a standout lot from our Apothecary Collection. These 180g releases highlight producers who take a more scientific, experimental approach to coffee growing and processing, with a focus on unique varietals and precision. Ana Maria Donneys is a producer and innovator based in Quindío, working under her Primitivo label. We're thrilled to be hosting her in Edmonton for this release, a rare opportunity to meet the person behind the coffee. This coffee is part of her Ranger line, developed in collaboration with the Universidad del Quindío, located just minutes from her farm. Here's what she has to say about the processing: "This coffee is part of our Ranger line at Primitivo. We developed it in collaboration with the University of Quindío, located very close to our farm. The process begins with naturally occurring microorganisms sourced directly from our land. We isolated 86 distinct strains and grouped them into specific bacteria cultures, giving us greater control over the flavor profile and allowing us to draw out the fruity and floral notes this coffee has to offer. The first fermentation takes place with these naturally occurring microorganisms. We then de-pulp the coffee before moving into a second, more intentional fermentation: for this particular coffee, we introduced mosto, the juice, from a Pink Bourbon, then inoculated it with the specific yeasts and bacteria we isolated at the university. This is what gives the cup those distinctive floral and herbal notes." Caturra is a natural mutation of Bourbon, first discovered in Brazil in the early 1900s. It's one of the most widely planted varietals in Colombia, prized for its adaptability across elevations and its clean, bright cup profile. In the right hands, and with processing this precise, Caturra expresses a clarity and complexity that punches well above its reputation. What Ana Maria has built at Finca La Primavera is rare: a fully traceable, science-backed fermentation program rooted in the biology of her own land. The result is a coffee that's vibrant and expressive, with jasmine tea florality, grape soda effervescence, and a cherry jolly rancher finish that lingers. READ BLOG POST ALL ABOUT ANA MARIA