Colombia La Julia
Producer: Jesus Maria Posada Posada
Varietal: Castillo, Colombia
Altitude: 1650-1700 metres above sea level
Flavours: Juicy mandarin with tamarind & chocolate
SCAA Score: 84.75
Grind: Whole bean
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 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 borders 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 smallholders that band together into cooperatives and growers 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 the majority of coffee is 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. 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 speciality industry to isolate and separate the coffee from the very best producers.
The size and complexity of the Colombian coffee industry make it one of the most exciting and undiscovered origins in the world today.
The farm is situated in the beautiful region of Jardin in Antioquia La Julia is owned by JESÚS MARÍA POSADA POSADA and his wife Olga del Socorro Restrepo. They were able to buy the farm 15 years ago after they decided they wanted to own their own farm after both working as pickers prior. The farm was already named La Julia after the previous owner and they decided to leave it this way as Olga’s mother is also named Julia. They live on the farm with their two children who are both studying.
During the harvest, they have help with the collection of the cherry with local pickers who JESÚS closely controls the quality they pick to ensure ripe cherry is collected and separated. Once the cherry has been pulped it is then placed in tanks for 18 hours of dry fermentation and turned 3 times in this period. From here the coffee is then dried in a parabolic drier for between 10 -14 days.
Filter & Espresso