It has been an extremely challenging start to the year in terms of the coffees that we can offer to our customers as we continue to grapple with logistic challenges. These challenges coincided with a pickup in the demand from our ever supportive customers. Due to our sourcing model, every year, we have to forecast on how much to buy for the year with every origin that we source directly. For example, during our recent trip to Colombia in Dec 2015, we had to cup through many samples and figure out which coffees we like and how much we will need for the year. If we buy too much, the coffees will end up losing the freshness and taste “baggy”, flat or stale if we roast them beyond their “optimal shelf life”. Buying too little results in the current situation where we have too few coffees to sell!
On the positive side, our Colombians finally arrived last week and we wasted no time in profile roasting the coffees. First up is a favourite that we bought for the very first time last year. 3 months ago, we finally made a trip to the Southern end of the country, close to the Ecuadorean border to visit this amazing farm that Alejandro Ahumada and his extended family have been working on. Like most farms in Central and South Americas, Alejandro has also been working hard to renovate certain plots of the family’s land that were affected by the leaf rust or trees that are not as productive as before. The farm primarily plants Caturra, Castillo and Colombia varietals but new varietals are currently been tested out in small lots to see how they behave in this terroir. Blessed in a region where the moisture from the Pacific are pushed up over the mountains in front of the farm to create a micro-climate, the farm is nestled in a valley dip at at altitude of 1800m above sea level. The farm has been undergoing a lot of exciting changes during our visit, with a brand new wet mill that is being built which will enable them to process a lot more coffees than what they can do at the moment. New raised beds with shade have also been built to allow for a more even drying of the coffees.
This year, we cupped 2 separate lot of coffees from this farm that we are really excited about. The first is a 100% Caturra lot that is separated out from the harvest. In the cup, look out for red fruit acidity encompassing notes of plums and red grapes. Expect a juicy mouthfeel balanced out nicely with brown sugar sweetness. Comforting hints of chocolate can be experienced in the finish. Overall, a superbly clean, rounded and balanced cup.
- Farm: Costa Rica and La Cristalina
- Producer: Alejandro Ahumada
- Region: Cartago, Nariño, Colombia
- Dry Mill: Banexport
- Varietal: Caturra
- Altitude: 1800m asl
- Processing: Wet fermentation in concrete tanks for 18 hours. Dried on parabolic raised beds for 8 days.
This coffee is available in store and from our webshop.