Colombia Anserma – Filtro
Regíon: Anserma, Caldas
Proceso: Natural 48h
Notas: Mora, dátil, cacao puro.
Anserma is located in the western area of the department of Caldas. It is an agricultural center where the cultivation of coffee stands out. The cooperative started operating in 1967. It has an extensive knowledge and experience in the commercialisation of coffee, and the support of the National Federation of Coffee Growers of Colombia. The cooperative has 2083 associated coffee growers who cultivate excellent quality coffee with dedication and passion. Luis Miguel invested in a Nuna Coffee drying box that can regulate the temperature and the humidity to dry the coffee. These boxes were pioneered in Colombia to try and combat the extremely challenging in the ever changing daily climates in the Colombian Andes. To start this project they selected a few local producers who are known for quality to buy cherry from over the regular market price. Then they set up a sorting station to pick the ripest cherry and create uniformity. The varietal used in this lot is Orange Castillo. After picking and separation the coffee is then washed and fermented in sealed barrels for 48 hours. After this it is then put in the drying box where it is dried for 100-120 hours.
Peso neto 250g
Regíon: Worka Chelbesa, Gedeb, Yirgacheffe
Variedad: Mixed heirloom
Notas: Melocotón, bayas rojas, miel.
The community of Worka Chelbessa is located in Gedeb, which is the most southern part of the Gedeo region. For the last decade, the area of Worka Chelbessa has become more and more well known for producing spectacular coffees, and this is why this area was one of the first places that coffee producer Neguesse Debela wanted to invest in when he started in coffee a few years ago. In 2017, Neguesse started operating his first site in Worka Chelbessa, but quickly expanded in 2019 by buying another washing station a few kilometers away in a small area sub area of Worka Chelbessa called Danche. The two sites, run by Negusse and his team, execute immaculate washed and natural processed coffees, but also create unique experimental lots in an effort to always keep improving their quality.
Peso neto 250gr.
11,50€ – 41,50€
Región: Santiago De Puringla, La Paz
Proceso: Honey anaeróbica
Notas: Manzana asada, guinda, toffee.
Finca Oropendula has been in the Chazez family since 1957 when the first coffee was planted on this farm. Located in the Montecillos area about 1 hour from the town of Marcala in the department of La Paz. Igork who now runs the farm from his grandfather has been experimenting for the past few years with new processing methods. This honey anaerobic coffee he has been working on for the past three years to develop the consistency and profile. On the farm they pay close attention to selecting ripe cherry. After this the coffee is then transported to the wet mill which is about 30 minutes from the farm. The coffee is then washed and floated and sealed in bags and left to ferment in an anaerobic environment for 36 hours down to a pH of 3.7. The coffee is then pulped and left with the mucilage on. From here it is then taken to raised African beds where it is then dried for 17 days.
12,50€ – 45,00€
Regíon: Dogo Kebele, Western Guji
Variedad: Mixed heirloom
Notas: Fresa, maracuyá, chocolate con leche.
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. Guji Dogo is named after the area where it is produced: Dogo is a neighbourhood located in the west of Guji in southern Ethiopia. Situated at 2000-2200m, the area has good drainage and benefits from a fertile red clay soil. It is planted with young trees which produce a coffee that is gaining a reputation for its intense fruitiness and complexity. naturals are dried on raised beds exposed to the sun for 10-12 days, depending on the weather conditions. The resulting coffees have a bright, super-clean character, with soft acidity and round flavours which linger on the palate.