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COLOMBIA Specialty Coffee - Caldas - Washed

COLOMBIA Specialty Coffee - Caldas - Washed

14,90€
14,90€ 14,90€
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Weight
Roast Level

Fully Washed

Alto Occidente Cooperative

Cooperativa Alto Occidente was born from an effort to take a stand against exploitation . All members of the cooperative are small farmers.

Coffee growers in the Riseralda/Caldas region had been exploited by intermediaries who were the main buyers of their beans until then, in the 1950s. To combat this exploitation, a group of farmers came together to form Cooperativa Alto Occidente, which purchased coffee, offered access to credit and provided agricultural materials. All members of the cooperative are small farmers and families do most of the work on the farms.

Coffee production is centered around the family unit and the cherry is harvested by hand and delivered to each family's micro wet mill. In the wet micro mill, farmers pulp the cherry and then ferment the coffee in water for 16 to 24 hours, depending on the climate. After washing the parchment in clean water, they leave it to dry for 8 to 14 days in small drying yards located on the roofs of their houses. Farmers frequently turn the parchment to ensure even drying. Once dry, farmers deliver the parchment to the cooperative. The cooperative's quality team assesses the quality and size of the parchment and prepares the batches for shipping.

 

Overall, this coffee from Colombia offers a rich, complex cup with a balance of sweet and spicy notes. The fruity sweetness of plum and cherry is complemented by tangy acidity, while brown spice and ginger provide a warm, comforting flavor profile. Notes of milk chocolate add a smooth, creamy layer to the flavor profile, making this a perfect coffee for those who enjoy a complex, full cup.


In the Cup

Sweetness of dried fruits and stone fruits with velvety dark chocolate and the warmth of caramel.

Origin:- Colombia
Region:- Caldas
Producer:- Cooperative Alto Occidente
Variety:- Bourbon, Castillo, Caturra
Altitude:- 1800m
Processing Method:- Washed


Preparation Suggestion (Brewing)


The Cup

Sweetness of dried fruits and stone fruits with velvety dark chocolate and the warmth of caramel.

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Colombia

Although coffee production in Colombia did not become a commercial industry until the 19th century, it is likely that coffee was introduced to Colombia about a century earlier by Jesuit priests.
Colombia has a wide range of microclimates and geographic conditions that produce the unique flavors so prized in Colombian coffees. Although there are many sub-regions and increasingly smaller geographic designations - all in terms of individual farms - coffees in Colombia can be separated into three major regions whose climate, soils and altitudes affect tastes.
Coffees grown in the north (Magdalena, Casanare, Santander and Norte de Santander) are usually planted at lower altitudes where temperatures are higher. As such, these coffees tend to have deeper, earthier tastes with a medium acidity, more body and hints of nuts and chocolate.
Coffees from the central regions (Caldas, Quindío, Risaralda, Norte de Valle, Antioquia, Cundinamarca and Norte de Tolima) are celebrated for their general balance and for their fruity and herbaceous notes. Flavor variations highlight the specific characteristics of each micro-region.

The southern regions (Cauca, Nariño, Huila and Sul de Tolima) are appreciated for producing smooth coffees with high sweetness and citrus notes. They are also known for their medium body and more pronounced acidity.

Produtor Alto Occidente Cooperative
Região Caldas
Variedade Bourbon, Castillo, Caturra
Processo Washed
Altitude 1800m
Orgânico
Roast Level Light Dark
Notas

Sweetness of dried fruits and stone fruits with velvety dark chocolate and the warmth of caramel