Colombia — Deiro García Finca Lord Voldemort Caturra & Chiroso (Panela Yeast Washed)

Tastes Like — 🫛 Cardamom Bun • 🍰 Marzipan • 🥧 Apple Pie

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DETAILS

• Producer: Deiro García Botina
• Farm: Finca Lord Voldemort
• Region: Pitalito, Huila, Colombia
• Varietal: Caturra, Chiroso
• Process: Panela Yeast Washed
• Altitude: 1,800 MASL
• Size: 227g

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INTRO

Finca Lord Voldemort has earned its cult following in specialty coffee not through mythology but through science. Deiro García is a former microbiologist who applies laboratory precision to coffee fermentation, designing proprietary cultures from yeasts and fruits to coax genuinely unexpected flavour profiles from his Huila growing conditions.

This Caturra and Chiroso blend — processed through his panela yeast washed method — is something altogether different: the warmth and spice of a cardamom bun, the almond sweetness of marzipan, and a deep, pastry-rich apple pie finish. This is fermentation as craft.

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THE PRODUCER

Deiro García Botina is one of Colombia's most forward-thinking producers, and Finca Lord Voldemort — named for his passion for Harry Potter — sits at 1,800 MASL in the Pitalito area of Huila, one of the most competitive growing regions in the country. His academic background in microbiology is the engine behind his work: he has spent years developing and refining his own fermentation cultures, sourced from seasonal fruits, vegetables, and traditional Colombian ingredients including panela — unrefined cane sugar — whose wild yeasts he harnesses to drive complex fermentation reactions.

Where most producers are limited by commercial processing options, Deiro designs every fermentation as an experiment with a defined outcome. The result is a portfolio of coffees that are unmistakably his: complex, controlled, and consistently surprising in the best possible way.

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THE PROCESS

The Panela Yeast Washed process at Finca Lord Voldemort involves:

• 🍒 Selective Harvest — Ripe cherries only, hand-picked and sorted for evenness
• ✅ Float Sorting — Overripe and defective cherries removed via water flotation
• 📅 Oxidation Stage — Sorted cherries undergo an initial open-air oxidation to standardise ripeness before fermentation begins
• 🧪 Panela Yeast Fermentation — Depulped parchment is sealed in containers with a panela-derived fermentation substrate and Deiro's proprietary yeast culture; the sugar-rich panela environment drives a controlled fermentation, developing the warm spice, almond, and stone fruit compounds central to the cup profile
• 💧 Washing — Thoroughly rinsed after fermentation to remove all substrate residues and deliver a clean cup
• ☀️ Drying — Dried on raised beds in Huila's mountain climate until moisture content is stable

The panela yeast methodology is Deiro's signature: by feeding his cultures with the wild yeasts in Colombian cane sugar, he produces fermentation byproducts that translate directly into the pastry-like warmth and spiced sweetness of the final cup.

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THE CUP

A remarkable cup of fermentation craftsmanship. Rich aromatics — with cardamom bun spice, warm almond marzipan, and a rich apple pie sweetness that fills the mouth from first sip to finish. Backed by the clean, structured body that washed processing brings, this is a coffee that feels like a seasonal bakery counter in a single cup.

Flavour Notes

• 🫛 Cardamom Bun
• 🍰 Marzipan
• 🥧 Apple Pie

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