- Very, very sweet cup
- Ripe fruit, berries
- Great Mouthfeel
Varietal: Mainly Caturra, with a part of Colombia
Drying Method: Fully sun-dried at each farm
Shade: Plantain, Chachafruto, Guamo and Nogal trees (40% shade cover)
Method: Tradiotional fully-washed process in micro mills at each farm
ROB SAYS: Former Virmax, now Caravela is our loyal partner for our yearly La Serrania Decaf, but they also provide us yearly with at least one lot of great Specialty. This year it is the El Paraiso lot out of the well famous Huila department. Probably the sweetest Colombia ever and very nice for both filter and espresso brewing.
THIS COFFEE IS ONLY GOING TO BE ROASTED BY APRIL 2017
• Cane sugar sweetness
• Well balanced with medium body
• Notes of Raisins and Caramel
The first Colombian Direct Trade in a while, this Las Brisas.
Coffee Origin Details :
BRAND NAME: Las Brisas
PRODUCERS 9 small coffee growers from the Municipality of Rioblanco
ORIGIN:, Municipality of Rioblanco, Department of Tolima (Colombia)
ALTITUDE: 1,500 – 1,900 metres above sea level (masl)
VARIETY: Caturra (60%), Colombia/Castillo (20%) and Typica (20%)
PROCESSING METHOD: Traditional fully-washed process in micro-mills at each farm
DRYING METHOD: Fully sun-dried at each farm in green-house and roof type drying patios
SHADE: Plantain, Chachafruto, Guamo and Nogal trees (~40% shade cover)
FERTILIZATION: Chemical Fertilization,~ 200 gr/tree/year
GREEN PREPARATION: Excelso EP (Screen 15+) Specialty Grade
• Honey / Floral
• A touch of Cranberry
• Clean cup
The first Colombian of the 15/16 crop, this one.
Picked at an elevation of 1550 masl. This coffee is fully washed and dried in parabolic driers.
The variety is castillo and all this beautiful work is done by Francia Mutis and her husband, Yilson Suarez, decided to produce coffee in 2012 on their family farm, Los Narajnos. In addition to Francia and her husband, her son Cristian works on the farm as well. Francia insists on a selective hand-picking of ripe cherry every 15 days.
The region this coffee comes from is Cauca.
According to the limits set in the request for recognition of Café de Cauca Protected Denomination of Origin, coffee under this geographical indication is produced in 29 municipalities with an average altitude of 1758 masl., but which can stretch as high as 2100 masl. The region’s climate, rainy seasons and volcanic soils are homogeneous.
-Nice body thanks to the pulped natural processing, velvet mouthfeel, brown sugar and chocolate, marshmellows and, yes, a touch of bacon.
Finca Montenegro is a medium big plantation, located on the flanks of the mountains deviding Ciudad Bolivar with Salgar.
It’s on this holy ground Sergio Tobon is working his ass off to provide you one of the sweetest and most chocolate like Colombian coffees you’ll ever taste.
The variety is a classic 100% Caturra that has been fermented for 1 day before going to the drying tables.
But the most special thing about this coffee is the Belgian importer.
Thomas Labath started his Barista career at Caffenation 4 years ago. He was with us for a couple of months to learn the skills and prepare his own bar, which he openened in June 2011.
Meanwhile he became one of the market leaders in the Specialty scene in Gent and also opened an outlet in ….. Medellin Colombia. From there on he is travelling this magnificent country in search for beautiful beans. 5 of them were bags and shipped and 1 of these is this weeks’ Specialty Coffee of the week.
Well done Thomas and looking forward to the future stuff coming from you guys!!
Traditional Colombian coffees have the reputation for ranking among the best coffees in the world. Ever since the early 19th century, Colombia has been producing and exporting coffees that are renowned for their full body, bright acidity and rich after taste.
The region of Antioquia, Cundinamarca and Northe of Tolima, produces rather balanced coffee, with fruity and herbal notes, without losing the specific characteristics of each micro-region.
This lot Tavlon Costa Rica is a Caturra and Castillo variety mix from the Northern side of the finca where the coffees tend to taste sweeter and more acidic.
We can recommend to brew the coffee on regular, manual drip filter. Don’t go too high in temperature – 90 degrees max – and pour on for 2 minutes. Let it drip out and serve.
In the cooling down you’ll notice the very interesting buttery mouthfeel, while it grows in sweetness.
On espresso we have a very complex cup with the best after taste ever.