Erika Obando

Valle del Cauca, El Aguila
Castillo, Caturra
Lime, Milk Chocolate, Nougat
Roast Profile:

El Aguila is also known by its full name, Asotatama El Aguila. Located in the municipality of El Aguila in the department of Valle del Cauca, the association is comprised of 93 members. These producers are spread across an incredibly unique stretch of mountains, in the Tatama National Park. This geographical transition between the Andes and the Pacific Area of Colombia is biologically abundant, and an impeccable place for coffee production where the producers live, between 1700-1900 MASL. Like the majority of associations, the individual farms that comprise it vary in size. For El Aguila, these farms range between 5 and 15 hectares.

We are excited to showcase this microlot from Erika Obando, one of the first producers Raw Material have worked with to produce microlots from the El Aguila association. Erika Obando and her family have lived in the El Aguila region for over 50 years. She lives on her farm La Divina with her husband, where she has been growing her interest in coffee quality for the last 3 years. Erika is an active member of the youth program of Asotatama El Aguila Association which is composed of 17 young producers.

This year as a group, they would like to create a unique coffee, grown by a group of these young coffee growers. Most of these young coffee growers have been working in the Asotatama lab, where Erika continues to be one of the leaders in QC and cupping. In fact, she is in charge of most of the QC for the association's regional blend. With her knowledge, she and her husband have been processing the coffee of her farm La Divina. Together, they have implemented a 48-hour fermentation protocol for their harvest and most of the coffee has rendered fantastic results. The rest of the process is completed using traditional methods, where the coffee is dried for 15 days, packed in sisal woven bags and then delivered to the association for approval, before being bagged in GrainPro.