This selection comes from a producer that is new to our menu, but a region that is near and dear to our hearts: Acevedo, Huila. In the cup we find this terroir’s classic profile of ripe red strawberries and cherries, just enough acidity to give it breath, and a fresh sweet bell pepper finish.
V. Colombia, Castillo
San Jose De Llanitos, Acevedo
Mitaca; November, 2020
Hand picked at peak ripeness. Floated to further remove defects. Held in cherry for 12 hours. Depulped. Dry fermented for 36 hours. Dried on raised beds for 15-20 days.
Acevedo is a region we have worked extensively in, and we are always excited to work with more farmers in the area. We were first drawn to Acevedo as a region because of its unique microclimate that is substantially cooler than most other areas in Colombia. Because of this, altitudes don't need to be as high to achieve high density and complex coffees. Over the years we have seen more and more producers in Acevedo work towards improving their coffee quality as they have seen the monetary benefits of the specialty market. Each year we are amazed at the continued cup quality improvements. It is a pleasure to finally be able to support the efforts of Finca El Carmen. This coffee is truly a family endeavor. Florney is the daughter for Rufino Rojas, who has been a coffee producer ‘since infancy.’ Florney mostly works as hairdresser in Bogota in order to support the farm while her brother Guillermo is the farm’s administrator.
This is a field blend of the two most commonly grown varieties in Colombia: Castillo and Variety Colombia. Both Castillo and V. Colombia are Catimor hybrids, which give them high disease resistance. These hybrids were specifically developed to combat the devastating disease of leaf rust, while also producing high yields and attempting to maintain as much cup quality as possible. In our experience it is true that hybrids do not have the same cup quality potential as the more heirloom-type varieties. However, producers have really started learning how to get the most out of these hybrids—most notably realizing that the cherries need to be harvested at a deeper color of red than the non-hybrid varieties. With this rather simple change in harvesting practices we are starting to see the quality potential of these hybrids improve.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.