Colombia Black Condor

Espresso 250g
310 Kč 269,57 Kč excl. VAT
In Stock

Orange, caramel, black currant, dark chocolate, yellow kiwi.

Acidity
Bitterness
Sweetness

Detailed information

Product detailed description

Details

Farm:
La Roma
Altitude:
1920 masl
Process:
Washed
Varietal:
Caturra, Colombia, Castillo
Brewing Method:
Espresso, Moka Pot

Story

La Roma farm

This coffee is from a project in Tolima-Gaitania; it’s a coffee produced by more than 40 coffee growers of this Tolima region, which is processed separately and dried by the brothers Emanuel and Valentina, at their farm La Roma. This farm is located at 1920 masl; this altitude allows them to do different processes that can improve quality. They have been working at their own farm for a few years now. Cooperating with all the neighbors, gathering surrounding cherries, processing them and developing an amazing drying system. They are now working on building a new wet facility to process more unique coffees.

Tolima Region

Tolima region is located in central-west Colombia.

The word ‘Tolima’ comes from the local indigenous language and means a “river of snow or cloud”. The region sits on the Cordillera Central, in the middle of the three mountain ranges that provide a range of microclimates well-suited to high quality coffee production. Coffee is the leading agricultural activity in the region, followed by beans and cattle.

Local soils are some of the most nutrient-rich for planting coffee trees, offering some exotic flavours which are quite unique to the region. Tolima's farmers have made the switch from primarily working large yield crops to dealing with micro lots that require more care and dedication. This led to more focus on nurturing the coffee and emphasising quality over quantity. The extra care is evident as we are allowed to taste some incredible coffees in recent years.

Processing

Coffee firstly goes through grading channels to remove floaters. The cherry pulp then gets removed mechanically by a depulper machine. After de-pulping, the beans are put to a water tank where the fermentation process will remove the remains of the fruit flesh. Once The fermentation is finished, the beans get washed once again and then proceed to drying tables for 15-25 days depending on actual weather.

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