Colombia Las Brisas


REINALDO CARABALI - SUAREZ (7)-1.jpg

The start of the Q2 also means more fresh exciting coffees to be rolled out. The next coffee that we have lined up to kickstart the new quarter is another Colombian that is absolutely delicious!

Las Brisas, translates to, "the breezes" in Spanish.

This farm is located in the Cauca department of Colombia. Reinaldo Carabali Balanta grew up in a coffee farm. When he turned 18 years old, he figured that he wanted to grow his own coffee. The opportunity to buy a farm from one of his relatives came up and he knew that he could have a stable income with coffee to pay off the farm and so he did. The farm is about 11 hectares with approximately 3.8 hectares planted with around 21, 000 coffee trees. Located at 1758m asl, Reinaldo grows Castillo and Colombian varietals in his farm.

About 2 years ago, Reinaldo visited other farms in eastern Cauca, known to produce high quality coffee. He learnt much from these producers and realised the importance of picking process. He started to implement better practices in his farm. He also started working with Banexport and has been receiving advice on how to improve his fertilisation methods as well as optimising the fermentation period according to the altitude of the farm. He feels encouraged when his effort to improve coffee quality is rewarded by better prices he fetches for his coffee.

Reinaldo and his 2 sons, Kevin & Yan Carlo

Reinaldo and his 2 sons, Kevin & Yan Carlo

We cupped Reinaldo's coffee last year when we were at Banexport's cupping lab. His coffee definitely stood out and we verified our selection again when we re-cupped the samples when we returned to Singapore. It has an interesting cola-type of sweetness, coupled with dried fruits acidity like prunes and raisins. There is a chocolate finish, which comes through even more with milk.

Farm: Las Brisas
Producer: Reinaldo Carabali Balanta
Location: La Peña, Suarez, Cauca
Altitude: ~1,758 masl
Varietals: Castillo
Processing: Depulped in the afternoon after the cherries are picked. Dry fermentation for 18 hours and fully washed 4 times before drying in traditional parabolic dryers for 10-20 days depending on weather conditions.

This coffee is available now. Grab one now in our new fancy packaging!