Coffee.

Colombia
Corozal

Region:
Caldas
Varietal:
Variedad Colombia & Castillo Naranjal
Process:
Natural
Tastes:
Passion fruit, Muscovado sugar & Pineapple
Roast Profile:
Espresso

Grown above 2,000 metres above seal level (m.a.s.l), this Natural lot from the Jamaica processing station in Villamaria, Colombia and gives us a thick, heavy bodied cup with passion fruit and muscovado sugar. 


Villamaria is a municipality in the Caldas region, fed by numerous water sources and natural resources aplenty, it makes for particularly interesting coffee farming. This lot comes from Corozal, the highest area within Villamaria, sitting between 2,000-2,100 (m.a.s.l), and is also known as the Cold Land or Tierra Fria, after its cold weather. The combination of the cooler weather and the high altitude makes for an exceptional microclimate for any farm in Corozal. 


Jamaica is a Raw Material processing station located in the Chinchina area of Caldas and represents the harvests of around 30 to 50 coffee producing families in the surrounding area of Villarazo. Sitting at around 1,300 m.a.s.l, the hotter temperatures make it better for the processing of honey’s and natural’s, like this Variedad Colombia and Castillo Naranjal mixed varietal lot. Cherries are delivered to La Aurora, (delivery and buying point for Jamaica) before being floated, sorted and left to rest as cherries for 24 hours. Then they are transported to Jamaica for a further 48 hours of fermentation, before 15 days drying on raised beds and a further 3-4 days reaching optimum moisture in mechanical dryers.