This producer group was established in October 2010 in the region of Planadas, South Tolima. The group currently has 38 members and was initially created with 35 who had graduated from SENA, Colombia’s Higher Education National Service. The group established themselves to work as bridge between growers and the government institutions to help improve quality and productivity of coffee production. During the harvest the coffee is picked and pulped before being left to ferment for 12 – 16 hours overnight. The coffee is then washed and naturally sun dried on roof tops or in parabolic driers.
A perfect, well balanced brew full of the Origin characteristics we have come to love from coffee's from this specific region of Colombia. Expect a smooth buttery mouthfeel full of fruity acidity with sweet honey like aftertaste.
|ALTITUDE||1650 – 2100 masl|
|VARIETAL||Caturra, Colombia, Castillo|
|NOTES||Raspberry, cherry and honey with a buttery body|
Production in Colombian is very much dominated by small holders that band together into Cooperatives and grower’s associations. This means the vast majority of coffee in Colombia comes in big lots that contains coffee from many growers. This is further complicated by the fact that coffee is mainly processed on the farm by the producers. Depending on the mind set and skill of the individual producer you may have great coffee being mixed with average coffee. The varying climates present challenges to small holder farmers to harvest and process their crop in stable conditions. The geography of the land creates an environment where we see multiple harvests taking place at various times across the different coffee producing regions. We are continuously working with our export partners to find producers with good practices and methods to produce stable and high quality cupping coffees