COLOMBIA, South America

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Comforting
  20

8oz / 227g Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Dried, Sugar Cane, Caramel Origin: COLOMBIA Roast Level: Medium Region: Sierra Nevada Co-Op: Red de Productores Ecológicos de la Sierra Nevada de Santa Marta (Red Ecolsierra) Growing Altitude: 900 - 1900 metres Arabica VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Harvest Period: October - January Milling Process: 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. Certification: Fair Trade & Organic Founded in 2001, Red Ecolsierra (Network of Eco-Friendly Producers from the Sierra Nevada de Santa Marta) is located in the Sierra Nevada de Santa Maria mountain range, which contains both rainforest and snow-capped mountains. Their goal was to effectively market and sell the group’s coffee while encouraging sustainable, eco-friendly production methods instead of traditional conventional production. Today, Red Ecolsierra consists of 23 small groups representing 440 families across the Ciénaga, Aracataca, Fundación y Santa Marta municipalities of Magdalena. In addition to coffee, Red Ecolsierra farmers produce honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., cacao, and a roasted coffee product, called Café Tima, that is sold domestically in Colombia. Red Ecolsierra connects Colombian organic farmers and farmers interested in transitioning to organic. As a group, Red Ecolsierra has been able to bring many services to its members: the construction of basic sanitation systems, coffee pulp composting stations, garbage and recycling services, forest conservation, and wildlife protection programs, etc.