Colombian Las Margaritas Roasted Coffee (1kg)
Colombian Las Margaritas Roasted Coffee (1kg)
Colombian Las Margaritas Roasted Coffee (1kg)
Colombian Las Margaritas Roasted Coffee (1kg)
Colombian Las Margaritas Roasted Coffee (1kg)
Colombian Las Margaritas Roasted Coffee (1kg)
Colombian Las Margaritas Roasted Coffee (1kg)
Colombian Las Margaritas Roasted Coffee (1kg)

Colombian Las Margaritas Roasted Coffee (1kg)

Regular price
£13.49
Sale price
£13.49

Location/Origin  Colombia
Altitude 1750m to 1900m
Variety Castillo
Preperation Washed
Harvest May to October
Owner / Farm Ricardo Gonzalez
SCA Cup score and notes 84.5 delicate but complex, white tea, milk chocolate, floral, toffee- panela & green apple.

 

 

Finca Las Margaritas is a family farm managed by myself and my wife Lina. We are helped by overseer Andrés and his wife Pilar. Lina and I are both engineers and live in Bucaramanga, but having a farm and returning to the countryside was a dream of ours. We believe we can offer a better future for our daughters Laura and Luisa by working with coffee. Our farm is located in the mountains of Confines, Santander, between 1750m and 1900m above sea level. The climate is fresh and we have many trees to cover our plantation. We are Rainforest Alliance certified due to our commitment to the environment and biodiversity and we have a water spring surrounded by a conservation area. This harvest is the first in which we are experimenting with processing. These are still small scale investments because of space, but we are very happy with the results so far! We haven't received many visitors yet and welcome those who want to see what we do and drink some guarapo (and coffee) with us!

 

Guaipó means "the strength of nature" and is also the name of our roasted coffee brand. We chose it because it represents our respect for the environment. This lot was manually picked with the supervision of manager Andres and went through a double fermentation process prior to washing. We left the cherries to ferment over two nights (48 hours) before depulping. Then the coffee was transferred to an open tank where it was fermented in mucilage for 16 hours, washed and dried on patio. We laid the bed of beans thinly for even drying and covered the patio with a sheet to increase and stabilise the temperature and to avoid direct exposure to the sun. This is the first year we process our washed coffees this way and we are very happy with the feedback we had from different Q Graders.

 

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