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Quimbaya, Quindio, colombia

SAnta Ana 

PRODUCER- NOEL BEDOYA
FARM- SANTA ANA  
STATE- QUINDIO
TOWN- QUIMBAYA
ALTITUDE- 1450M
VARIETY- CATURRA
PROCESS- WASHED

taste- grapefruit

Honey

PRODUCER- NOEL BEDOYA
FARM- SANTA ANA
STATE- QUINDIO
TOWN- QUIMBAYA
ALTITUDE- 1450M
VARIETY- CATURRA
PROCESS- HONEY
taste- Marmalade, Fruit

 

Buena vista, Quindio, Colombia

Cordillera 

PRODUCER- DIOFANOR RUIZ
FARM- LA DIVISA
STATE- QUINDIO
TOWN- BUENAVISTA
ALTITUDE- 1800M
VARIETY- CATURRA
PROCESS- WASHED
taste- Sweet like Caramel

 

Jerico, Antioquia, colombia

El Balcon 

PRODUCER- JUAN PORRAS
FARM- EL BALCON
STATE- ANTIOQUIA
TOWN- JERICÓ
ALTITUDE- 1950M
VARIETY- CATURRA
PROCESS- WASHED
taste- Citrus, honey

 

Sierra nevada de santa marta, Colombia

Sierra 

Producer- NABUSIMAKE community
State- Magdalena
Town- Sierra Nevada de Santa Marta
Altitude- 1750-2000m
Variety- Typica & Caturra
Process- ORGANIC Washed

Taste- chocolate, green tea

 

Processing

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Washed

The process used with these coffees is a one that is the most traditional in Colombia. The cherries are collected at a moment of ripeness and uniformity (usually red). Post collection the cherries undergo a second classification when they are submerged into a water tank and the ones that float or "floaters" are removed from the selection. After, the pulp (outer skin) is removed leaving the parchment and mucilage on the bean; the beans are then soaked in water tanks for typically 18 hours. During this time the mucilage detaches, and the fermentation process takes place. Once the beans are washed they then begin the drying process, which is 10 days in direct sunlight. Finally packaged in Grain Pro bags.  

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Natural

When it comes to Natural processing, we go back to the beginning of coffee processing history. The cherries are manually collected when they are at a mature ripeness (grape colored). The cherries are then immersed in water tanks for classification where the floaters are removed, this helps prevent coffee berry borer. Post classification, the cherries are taken out of the tanks and set to dry. The whole cherry is dried together (pulp, mucilage, and bean). This allows the bean to absorb the mucilage. Once the drying process is complete the dried cherries are then placed in Grain Pro bags for a time period of about 5 months where the coffee becomes stabilized to guarantee a better sensory profile in the cup. 

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Honey

With honey processed coffees, we look for a more intense profile. In this process the cherries are collected at a stage of ripeness in which the cherries are similar to a purple, grape-like color. After they have been collected they are then classified in a tub of water where the “floaters” are removed from the selection. After, the coffee is taken to the next stage where the outer shell or cacota is taken off of the bean and only the mucilage remains covering the coffee bean. At this point the coffee is not submerged in water or washed. Instead, the coffee is laid in an empty tank and left fermenting for 20 hours. After the fermentation process the coffee is then set out to dry in the sun for a month. Post drying, the beans are then put into Grain pro bags for stabilization for a period of 6 months. 

After all processing and to be ready to be roasted, the beans undergo yet another list of procedures. After they have been completely dried, the parchment (outer layer which protects the green bean) needs to be removed before being roasted. This is the milling process, where the beans go through a hulling machinery and the parchment is carefully removed revealing the raw green bean. Our coffees will always go through another manual selection process where more defective beans are removed leaving on those of quality. Finally, once again, packaged in Grain Pro bags and ready to be roasted.