Altitude: 1 730 m above sea level
Region: El Agrado, Piendamo, Cauca
Variety: Colomba, Castillo & Caturra
Farm: El Agrado
Cupping score: 87,5
Processing: honey
Roastery: Beansmith
What is Gourmet Coffee Specialty?
It's a select coffee that we've carefully chosen and Beansmith Roastery has roasted for us. There are many definitions, the SCA (Select Coffee Association) specifically states that it is coffee that scores at least 80 out of 100 in a professional evaluation, and contains no significant defects in taste. You will also always find 100% transparency (farms, importer, roaster and retailer) with our select coffees.
What's different about our selection coffees?
Don't expect a distinct bitterness in the coffee, as they are roasted lighter than regular coffees. As a rule, you will find more fruity flavours in them. All of our coffees are primarily intended for home brewing like filter coffee, but that doesn't mean they can't be interesting in a mocha pot.
Why did we choose this coffee? Honey processing is not common in Colombia
Honey processing, is a very interesting method of peeling the bean away from the skin, leaving a little pulp on the bean. Then the coffee dries with this residue and is then roasted here in the Czech Republic. That little bit of husk just adds an interesting berry and sweet flavour.
Information from the farmer
The Asociación de Caficultores del Centro del Cauca por la Paz - ACC has 77 members with an average land area of 1.5 hectares, ranging in altitude from 1 700 to 2 100 metres, and each member who has joined is convinced of the strength of the association, whose main objective is to fight poverty and social conflicts in the region. The association helps its members with business strategies and technologies related to cultivation; however, each member has the opportunity to decide how to process their coffee using innovative fermentations.
The coffee varieties grown by members are castillo, cenicafé, tabi, bourbon, caturra and colombia.
Most of the drying is done using parabolic and mechanical forces.
Coffee processing
1) The coffee is picked very ripe, so the sugar content is higher.
2) Floating process: floating coffees are removed so that only ripe coffees remain for processing.
3) Cherry fermentation process for 12 hours in a wash tank.
4) The coffee is ground and placed in a receiving tank for a 36 hour fermentation in muscilage.
5) Drying process: The cherries are transferred to a parabolic drying system until 10% moisture is reached (5-6 days).
