COLOMBIA Coffee Beans

COLOMBIA 

 

A-SAN JUDAS TADEO (DEL AGUA COFFEE PARADISE )

Doña Luisa is 69 years old and is the owner of San Judas Tadeo. A farm which she inherited from her parents, two traditional coffee growers from the region.

Luisa has never lived at the farm, but she is constantly visiting to make sure everything runs smoothly. Her husband, Luis Eduardo, is in charge of the administration and logistics of the production along, with Doña Guaragna.

San Judas Tadeo is located in the village of San Javier at an altitude of 1,500 m.a.s.l. With an area of about 27 hectares, they’ve planted 9 with 26,000 Castillo coffee trees.10 are preserved as native forest and the rest is used to other purposes.

The farm has belonged to the family for over 40 years, and from the beginning, they dedicated their lands to grow coffee. But there was a time, about 7 years ago, when coffee production had to stop due to the violence situation the country was going through.

The Natural process of this coffee begins with a pre-fermentation stage of 24 hours at the receiving station. From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through dry milling and hand sorting stage.

 

          TASTING NOTES : Tangerine. Floral. Citrus. Grape

PRODUCER  LUISA GUARAGNA

REGION : SAN JAVIER , MAGDALENA

PROCESS METHOD : Natural ( ANAEROBIC FERMENTATION )

ALTITUDE: 1500 masl

CULTIVAR: CASTILLO

 

B-  LA RIVIERA ( DEL AGUA COFFEE PARADISE )

Don Edimet started working as a driver in La Sierra when he was very young, and it was then when his interest in coffee production began. But it wasn’t until he turned 30 that he bought his farm, La Riviera. Located at an altitude of 1559 MASL with an area of about 6 hectares, he now has planted 30,000 coffee trees of Castillo variety. Don Edimet lives with his wife and their four daughters. While Edimet and four employees from the region are in charge of the cherry picking, they take care of the food and housework. Since they joined La Palma & El Tucan’s Neighbors & Crops program, they have noticed a significant difference in their entire process.The crop has increased its sustainability, they stopped using fungicides and all the weeding is done manually with a machete.

The Natural process begins with a pre-fermentation stage of 24 hours at the receiving station. From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through dry milling and hand sorting stage.

 

TASTING NOTES : Sweet. Gooseberry. Peach. Plum.

PRODUCER  EDIMET CALDERON ZAMORA

REGION : CHERUA, MAGDALENA

PROCESS METHOD : Natural ( ANAEROBIC FERMENTATION )

ALTITUDE: 1600 masl

CULTIVAR: CASTILLO, CATURRA

 

C – EL MIRADOR

Don Jose has been working with coffee for 25 years. He and his wife, Doña Selina, saved for many years until they were able to buy El Mirador, their dream farm. With 9000 coffee trees planted in their 3 hectares farm, coffee has become the main income for their family.

Don Jose manages all duties from the crops during harvest season, along with his two sons, Smith and Jose David plus 7 extra workers from the village. While Doña Selina and her 2 daughters Tatiana and Daniela are in charge of the housework

The Natural process of this coffee begins with a pre-fermentation stage of 24 hours at the receiving station. From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through dry milling and hand sorting stage.

 

TASTING NOTES: Berry-like. Cocoa nibs. Cider. Quince

PRODUCER  JOSE LUIS BLANCO ABRIL

REGION : CERRO AZUL PARAMO, MAGDALENA

PROCESS METHOD : Natural ( ANAEROBIC FERMENTATION )

ALTITUDE: 1538 masl

CULTIVAR: CASTILLO

 

 

 

 

  • JORGE ALEJANDRO SIERRA (LA PALMA Y EL TUCAN ) NEIGHBORS AND CROPS

 

 La Palma y El Tucán is located in Colombia's Cundinamarca region, on the eastern range of the Colombian Andes. Though it is only about an hour and a half from Bogota, it features a range of micro-climates that allow for great biodiversity and unique ecosystems, with ideal conditions for specialty coffee growing..  In 2013 our friends Elisa and Felipe, founders of La Palma y El Tucán, developed a plan to work with their neighbors to create a sustainable relationship model. They named the program Neighbors & Crops and have identified more than 200 coffee producers within a 10-kilometer radius to take part. La Palma y El Tucán buys the coffee cherries from these neighbors, provides training for exceptional harvesting, and experiments with different processing methods in search of the perfect cup.

 

TASTING NOTES : Cocoa. Balanced. Sugar Cane.

PRODUCER  JORGE ALEJANDRO SIERRA

REGION : CUNDINAMARCA

PROCESS METHOD :LACTIC ( ANAEROBIC FERMENTATION )

ALTITUDE: 1700 masl

CULTIVAR: CASTILLO

 

 

  • WALTER MERINO (LA PALMA Y EL TUCAN) NEIGHBORS AND CROPS

 

Finca La Palma y El Tucán is located in Colombia's Cundinamarca region, on the eastern range of the Colombian Andes. Though it is only about an hour and a half from Bogota, it features a range of micro-climates that allow for great biodiversity and unique ecosystems, with ideal conditions for specialty coffee growing..  In 2013 our friends Elisa and Felipe, founders of La Palma y El Tucán, developed a plan to work with their neighbors to create a sustainable relationship model. They named the program Neighbors & Crops and have identified more than 200 coffee producers within a 10-kilometer radius to take part. La Palma y El Tucán buys the coffee cherries from these neighbors, provides training for exceptional harvesting, and experiments with different processing methods in search of the perfect cup

 

 

TASTING NOTES : Caramel. Vanilla. Cocoa. Agave

 

PRODUCER  WALTER MERINO

REGION : CUNDINAMARCA

PROCESS METHOD :LACTIC ( ANAEROBIC FERMENTATION )

ALTITUDE: 1700 masl

CULTIVAR: CASTILLO

  • JOSE VICENTE DURAN (LA PALMA Y EL TUCAN ) NEIGHBORS AND CROPS

 

Finca La Palma y El Tucán is located in Colombia's Cundinamarca region, on the eastern range of the Colombian Andes. Though it is only about an hour and a half from Bogota, it features a range of micro-climates that allow for great biodiversity and unique ecosystems, with ideal conditions for specialty coffee growing..  In 2013 our friends Elisa and Felipe, founders of La Palma y El Tucán, developed a plan to work with their neighbors to create a sustainable relationship model. They named the program Neighbors & Crops and have identified more than 200 coffee producers within a 10-kilometer radius to take part. La Palma y El Tucán buys the coffee cherries from these neighbors, provides training for exceptional harvesting, and experiments with different processing methods in search of the perfect cup

 

         TASTING NOTES : Strawberries. Apricot. Passion Fruit.

 

PRODUCER  JOSE VICENTE DURAN

REGION : CUNDINAMARCA

PROCESS METHOD :LACTIC ( ANAEROBIC FERMENTATION )

ALTITUDE: 1700 masl

CULTIVAR: CASTILLO