Nestled within the Colombian Andes at an altitude of between 1700 – 1900 masl, Buenos Aires is an area known for its rich soils and perfect coffee growing conditions. This coffee is produced by a number of smallholders, each owning between 1 and 5 Hectares of land.
This Colombian Coffee is full bodied, with notes of caramel with chocolate, plum, and tangerine.
Enjoy as espresso
|ALTITUDE||1700 - 1900 masl|
|OWNERS||Multiple smallholders from the Andes region|
|NOTES||Caramel, Milk Chocolate, Plums, Full Bodied|
Located in North Western Cauca, Buenos Aires has an area of about 410 square kilometers. The Andean slopes on which coffee is grown in this region can vary from 25–75 percent inclines, but at higher altitudes, the volcanic soil helps retain water for the crops.
During harvest, they will work with their family to collect the ripe cherry, each day the cherry will then be de-pulped before being left in a tiled tank underwater for 36 hours to undergo fermentation to help loosen the mucilage around the bean. After this the coffee will then be washed and left to sun dry for between 6-10 days on roof patios. If the weather is not favourable for drying the coffee will need to be mechanically dried. Once dried the coffee is then delivered to the local dry mill where it is assessed and grouped according to the quality delivered. The farmers will then receive a secondary payment once the coffee has been sold if it reaches a higher premium. The coffee will be left to rest for approximately one month before being milled ready for shipment.