Regenerative Organic Certified Dark Roast Colombia ASAPROFUCAL | Roast level: DARK | Cupping notes: Dark Caramels, Subtle Citrus Acidity, Velvety Body

Origin

• 🇨🇴 Colombia· Tolima

Tasting notes

Character

• Bright
  25
• Clean
  25
• Comforting
  20
• Funky
  20

Tolima Fair Trade/Regenerative Organic Certified Tolima is known for its small-acreage coffee farms and high altitude, and it is Colombia’s second-largest coffee-producing region. We are proud to be working with Multicoop, a group of associations in southern Tolima that have united to share certification processes, internal control and administrative equipment. These shared resources allow for greater efficiencies and give smaller producers the ability to get their coffee to market. Multicoop chooses to work with women-led coffee associations, like ASAPROFUCAL, that support not only their immediate families but their community at large, which has been ravaged by conflict and violence related to the illegal drug trade. Asociación Abierta de Productores al Futuro de Calarma (ASAPROFUCAL) is a cooperative of 94 small farms. Founded in 2018, this association of growers has standardized their production processes to create coffee that is consistent in the cup and maintains the floral notes, medium acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and pronounced bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. that is characteristic of the south of Tolima. The beans are manually harvested, then fermented in a concrete tank between 24 and 30 hours, where they are left undisturbed to seal in their naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. flavor characteristics. At that point, they’re washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. twice and dried in the sun in a canopy for 15 to 20 days.