New Colombia - Lot # 44 | Washed | Adventurous | Cherry, Honey, Orange🍊

The Colombia variety 

 The Colombia variety was developed by the National Federation of Coffee Growers in Colombia in 1982. They aimed to develop a variety resistant to diseases like rust while maintaining excellent cup quality and high productivity. They combined the Caturra variety, which contributes good cup potential, with the Timor Hybrid, known for its rust resistance.

The Producer

We met Betico almost three years ago at a coffee fair in Huila, and we connected immediately. Despite an accident in his youth that caused paralysis in most of his body, Beto didn’t let that stop him from pursuing his dreams. Recently, he converted his farm to organic, eliminating pesticides and adopting organic fertilizers.

The Process

Everything starts with a really good manual harvest; ripe cherries guarantee a sweeter and cleaner flavor. Then we proceed with a three-day fermentation process with the whole cherry. We have observed that this initial fermentation helps us develop sweetness while reducing bitterness and astringency. We then remove the skin of the cherries for another round of fermentation (48 hours). This year, we extended the fermentation slightly to enhance the sweet notes of vanilla and caramel that characterize this coffee. Finally, the coffee is washed and moved to solar drying beds, where it dries slowly in the shade over a period of 25 to 35 days.