Producer: Omar Cardenas Benavides
Origin: La Esperanza Farm: La Primavera, Huila
Varietal: Caturra, Colombia
Altitude: 1,500 metres above sea level
Flavours: Cranberry, Lemon and Honey
SCAA Score: 85.75
Where is it from?
Colombia is a coffee heavyweight producing around 11 million bags per year. This volume places it third globally behind Vietnam and Brazil in total production. For this reason Colombia is often intimately associated with coffee by consumers. Colombia’s coffee production is extremely unique in that it has no easily definable harvest season. The two mountain ranges that run north to south across the length of the country are used as the defining boarders between regions. This physical division creates individual microclimates that drastically impact the seasons of the coffee trees and result in an origin that is harvesting 365 days a year.
Production in Colombia is very much dominated by small holders that band together into cooperatives and growers 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 the majority of coffee is 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. Furthermore it is common to get variance in humidity level and bean density which can impact the overall quality of the lot. While many of these Coop lots are of extremely high quality, it has been the mission of the specialty industry to isolate and separate the coffee from the very best producers.
The size and complexity of the Colombian coffee industry makes it one of the most exciting and undiscovered origins in the world today.
Omar is in his 40’s and lives with his wife and four children who range in age from 16-25 years old. He has been working with coffee his whole life and fondly remembers helping his parents pick cherries when he was a young boy. He started out on his 12 hectare farm with just 2500 Caturra trees. He now has 55000 trees in total and a mixture of Colombia and Caturra varieties. He says his investment in measuring sugar content through a Brix Meter has made the greatest improvement to his coffee. Omar prides himself on the sweetness of his coffee! This lot is named after the village where Omar lives because he believes that his community is what makes him strong.
Using only a wet fermentation for 22-24 hours then drying in a parabolic tent on raised beds. Drying takes 18-20 days.
This coffee scored a very high 85.75 in SCAA cupping. It is roasted to a medium profile with flavour notes of cranberry, lemon and honey.
AeroPress, Cafetire, Pour Over, Espresso