Name: Santa Ana
Producer: Anserma Cooperative
Origin: Anserma, Caldas
Altitude: 1800 metres above sea level
Process: Anaerobic Natural
Flavours: Blueberry, Blackberry & Vanilla
Cup Score: 87
Importer: Falcon Coffee
Where is it from?
Colombia is the third-largest producer of coffee in the world after Brazil and Vietnam – though holds the crown for being the largest producer of washed Arabica. The coffee-producing areas lie among the foothills of the Andes and the Sierra Nevada, where the climate is temperate with adequate rainfall. Colombia has three secondary mountain ranges (cordilleras) that run towards the Andes and it is amongst these ranges that the majority of coffee is grown. The hilly terrain provides a wide variety of micro-climates, meaning that harvesting can take place throughout the year as coffee from different farms will ripen at varying times.
There are more than half a million growers spread throughout the key regions of Nariño, Cauca, Meta, Huila, Tolima, Quindio, Caldas, Risaralda, Antioquia, Valle del Cauca, Cundinamarca, Guajira, Cesar, Madgalena, Boyacá, Santander and Norte de Santander. In a country as large as Colombia, with an established coffee industry that is spread over 17 regions, there is bound to be a variation in quality. However, it is widely accepted that some of the country’s best coffees come from the south-west in the departments of Huila, Tolima, Nariño and Cauca. Key varietals include caturra, bourbon, typica, castillo and maragogype.
Coffee’s importance to the Colombian economy brought about the development of The Federacion Nacional de Cafeteros (FNC) in 1927. This body is responsible for research, technical advisory services, quality control and marketing. Juan Valdez, a fictitious character created by the FNC, is the world-famous moustachioed, mule-riding and sombrero-wearing coffee farmer depicted on coffee sacks and logos. He has very much become the face of the Colombian coffee industry, especially outside of the country.
Anserma is located in the western area of the department of Caldas. It is an agricultural centre where the cultivation of coffee stands out.
The cooperative started operating in 1967. It has extensive knowledge and experience in the commercialisation of coffee and the support of the National Federation of Coffee Growers of Colombia and the Departmental Committee of Coffee Growers of Caldas. It operates in the municipalities of: Anserma, Risaralda, San José, Belalcázar and Viterbo.
Its main purpose is the commercialisation of coffee and other agricultural products seeking to promote and improve the economic, social, technical and cultural conditions of the associates, as long as these are linked to the agricultural activity and especially to the production of coffee in all its areas.
The cooperative has 2,083 associated coffee growers who cultivate excellent quality coffee with dedication and passion. Amongst coffee, they also grow crops like sugarcane and bananas to sell for income.
The cooperative with the new General Manager Luis Miguel has looked to embrace technology and the shift toward speciality coffee production. They have been building temperature-controlled areas in the warehouse for looking after the micro-lots that the producers deliver. As well as this at the cooperative, they have started to experiment with producing naturals for the first time without putting the risk on the producer.
Luis Miguel invested in a Nuna Coffee drying box that can regulate the temperature and the humidity to dry the coffee. These boxes were pioneered in Colombia to try and combat the extremely challenging and ever-changing daily climates in the Colombian Andes. To start this project, they selected a few local producers who are known for their quality to buy cherry from over the regular market price. From here the cooperative then set up a sorting station to pick the ripest cherry and create uniformity. The varietal used in this lot is Castillo.
After picking and separating, the coffee is then washed and fermented in sealed barrels for 96 hours. After this, it is then put in the drying box where it is dried at 35 - 40 centigrade for 100-120 hours.
This is the first step and initial trial in which they hope to expand and improve the capacity at the cooperative and involve more producers in this program.
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