China Alta
Our seasonal coffees each come with their own story, which is part of what makes them so special. Here we take a closer look at the producers behind this coffee.
THE LOT
This lot is made up of Caturra and Colombia, two prominent varietals in Colombia. Caturra is a shorter tree with light green leaves, first discovered in Brazil. It is a relative of the Bourbon varietal and lost some prominence when Coffee Leaf Rust spread throughout Central and South America in the 1980s. Colombia, on the other hand, is a hybrid that was developed in 1982, and was created to be more resistant to Coffee Leaf Rust.
THE FACTS
Varietal: Caturra and Colombia
Processing: Fully Washed
Altitude: 1,800 to 2,000m
HARVESTING & PROCESSING
Each farm for this lot processed their coffee using the washed method. After the red and ripe cherries are picked by each producer, they are delivered to the mill on site and pulped via machine. Producers in this region are overwhelmingly small-holders, each owning their own small mechanical or hand pulper; located on the family farm. Once pulped, the parchment coffee is next placed in large tanks and fermented for roughly 48 hours, to break down the remaining mucilage. Some producers in the region will add several layers of wet parchment over the course of a few days, which is thought to add complexity to the fermentation process and final cup profile. Finally, once fermented, the coffee is removed and placed on raised parabolic beds to dry, until moisture reaches below 12%.
sourcing coffee
Our Coffee Broker
For over ten years we have worked closely with Mercanta. They pay a fair price for coffee, empowering the growers they work with. Such is our faith in their commitment to supporting farmers that we now purchase 100% of our coffee through Mercanta.
You may also like
Recently viewed