Origin: Planadas, Tolima
Varietal: Castillo, Colombia, Caturra
Altitude: 1650-2100 metres above sea level
Process: Wet Processed
Flavours: Raspberry, Cherry and Honey
SCAA Score: 84.50
Grind: Whole bean
Where is it from?
Production in Colombian is very much dominated by smallholders that band together into Cooperatives and grower’s associations. This means the vast majority of coffee in Colombia comes in big lots that contain 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 mindset and skill of the individual producer you may have great coffee being mixed with average coffee. The varying climates present challenges to smallholder 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. Our import partners are continuously working hard to find producers with good practises and methods to produce stable and high-quality cupping coffees.
ASOTBILBAO - ASOCIACIÓN DE TECNÓLOGOS Y PRODUCTORES AGROPECUARIOS DE BILBAO
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 the 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 rooftops or in parabolic driers.
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