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Quindío Region
Quindío region is located in western Colombia and it borders Valle del Cauca, Tolima, and Risaralda regions. Quindío became an official department in 1966, after previously being part of the Caldas Department. Its establishment marked a significant step in its administrative development.
Before Spanish colonization, the area was home to the Quimbaya people, an indigenous group known for their advanced gold craftsmanship. Their creations reflected a high level of artistic and cultural development, contributing to the historical richness of the region.
Bourbon Aruzi Variety
This variety was discovered in Inzá, Cauca, when a coffee tree was found to look strikingly different from the typical coffee plants grown in the region. Intrigued by its unique characteristics, a group of people took some seeds and sent them to a laboratory in London for analysis. The results revealed that its genetic makeup and structure were closely related to Ethiopian Heirloom varieties.
The newly discovered variety demonstrated several advantageous traits, including higher yields and greater resistance to diseases and environmental stressors compared to other coffees cultivated in the area. These qualities made it an attractive option for local farmers, many of whom began to adopt and cultivate this variety.
Processing
The cherries are at first hand-sorted and floated to eliminate any low-density, underripe and defective beans. Afterwards, the cherries undergo a 30-hour underwater fermentation. The fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee's inherent qualities.
The wastewater generated during the process is then treated using a green filtration system. As a result, no contaminated water is discharged from the processing center, ensuring an environmentally sustainable operation.
Once coffees are washed they are spread out on raised beds at the drying station. The team monitors them closely to ensure even drying and optimal quality. The aim is between 9.5%-11% moisture content. The greenhouse concentrates a temperature range of 20 to 38°C, which helps to maintain a constant drying time for the coffees.