Small Producers of Caicedo - Antioquia, Colombia

Apple, Persimmon, Almond

$18.00 

  • Small Producers of Caicedo - Antioquia, Colombia
  • Small Producers of Caicedo - Antioquia, Colombia
  • Small Producers of Caicedo - Antioquia, Colombia
  • Small Producers of Caicedo - Antioquia, Colombia
  • Small Producers of Caicedo - Antioquia, Colombia
  • Small Producers of Caicedo - Antioquia, Colombia

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COUNTRY Colombia
STATE Antioquia
MUNICIPALITY Caicedo
ALTITUDE 1,900 - 2,200m above sea level
VARIETY Caturra, Colombia
PROCESSING Washed
FARMERS 9 independent farmers
AVERAGE FARM SIZE 2.5 hectare

 

This coffee was grown and processed by nine smallholder producers that are situated around the town and municipality of Caicedo, located in the high mountains of Western Antioquia, Colombia. The producers are Ruben Dario Gomez, Juan Tabares, Edgar Jimenez, Jairo Alcaraz, Argiro Alcaraz, Jesus Rivera, Over Rivera, Duberlay Rivera and Bernando Montoya.

The farms that contributed to this lot are very small – on average just 2.5 hectares in size – and are located at a staggering 1900-2200m above sea level. The coffee is grown on the side of a deep canyon, which drops down to the mighty Cauca River, some 500m above sea level. The steep canyon walls trap warm currents, which circulate to higher ground, allowing for coffee to be grown at elevations that are unheard of in other parts of Antioquia. The unique geological attributes of the region contribute to the outstanding cup profile of coffees farmed and processed in the area.

Coffee in Caicedo is farmed with traditional techniques. Fertilisation occurs around three times a year, usually after manual weeding, and pesticides are rarely used. The coffee is selectively hand-harvested, with most labour being provided by the farmers and their families.

HOW THIS COFFEE WAS PROCESSED

The coffees in this lot were selectively hand-harvested, with most labour being provided by the farmers and their families. They were processed using the washed method at each farm’s ‘micro-beneficio’ (mill).

The coffee was pulped using a small manual or electric pulper, and then placed into a fermentation tank, where it was fermented for around 48 hours (depending on the weather and the farm’s location) and then washed using cold, clean water from the Rio Cauca.

It was then carefully sun-dried over 10–18 days. Most farmers in the area use the “Casa Elba” system for drying, where parchment is laid out to dry on rooftop patios (usually on top of the farmhouse). A retractable roof on a pulley system can be pulled over the coffee to protect it during rainy weather or to slow down the drying process when it is very hot and sunny. Rakes are used to turn the coffee regularly during the drying stage, to ensure even drying.

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