Name: Alto Del Obispo
Producer: Cooperativly Owned
Origin: Alto Del Obispo, San Agustin, Southern Huila
Varietal: Caturra, Castillo, F6
Altitude: 1100-1700 metres above sea level
Flavours: Citrus fruits, cane sugar and chocolate
SCAA Score: 82.75
Where is it from?
We have selected this coffee from the village of Alto Del Obispo, in the Municipality of San Agustin, Huila. This area is known for its ability to produce excellent coffees with interesting and vibrant cup profiles. The altitude of 1700 masl and volcanic soils, combined with steady levels of annual rainfall, ensure near perfect conditions for cultivating speciality coffee.
The area is made up of multiple smallholders, whose farms range in size from 2 to 10 Hectares. All the smallholders in the region are focused on quality and improving the standards of coffee they produce, to ensure they receive higher premiums for their coffees. They receive regular help with agronomy training and best practices as well as receiving feedback on their coffees after they are cupped. Most of the local farmers grow Castillo, Caturra and F6 varieties, though there is an ongoing program which helps to subsidise farmers who are experimenting with new varieties - such as Geisha - to ensure they receive a fair price for their crop.
Once ripe cherries have been selected, the farmers mechanically de-pulp the coffee before dry fermentation for between 18-36 hours, depending on the conditions. The coffee is then washed 3 times before being placed in parabolic driers for 12-16 days, to dry the parchment down to below 11.5% moisture. When the coffee is delivered to the collection station, 3 moisture readings are taken to ensure it meets the required level, before then assessing for defects, roasting and cupping for a full evaluation. It is this level of attention to detail that enables the consistent selection of high-quality coffees.
This coffee scored 82.75 in SCAA cupping. It is roasted to a medium profile with flavour notes of citrus fruits, cane sugar and chocolate
AeroPress, Cafetire, Pour Over, Espresso