Production in Colombian is very much dominated by small holders that band together into Cooperatives and grower’s associations. This means the vast majority of coffee in Colombia comes in big lots that contain coffee from many growers. This is further complicated by the fact that the majority of coffee is processed on the farms by the producers themselves. Depending on the mind set and skill of the individual producer, it results in the fact you may have great coffee being mixed with average coffee. Furthermore it is common to get variance in humidity level and bean density which can impact the overall quality of the lot. While many of these co-op lots are of extremely high quality, it has been the mission of the specialty industry to hone in and separate the coffee from the very best producers.
Rio Magdalena – Cadefihuila
Situated in the town of Neiva in the department of Huila in the south of Colombia, the Cadefihuila Coop was established in 1963 to work on the behalf of coffee producers in the area. Currently the coop works in 25 municipalities in Huila, supporting farmers with both technical assistance at farm level, as well as access to finance during the year.
These two lots come from a blend of 162 producers' coffee, who all farm on small holdings from 1- 5 ha in size in the north of Huila in the regions of Algeciras, Campoalegre, Neiva, Iquira, Teruel, Palermo and Santa María. Farms in these regions are situated between 1650 -1810 masl. This group of producers have been chosen and their coffees highlighted by the coop due to their ability to produce higher grade parchment with a clean, sweet cupping profile.
Harvested coffee is picked by hand, with farmers collecting around 80kg of cherry a day on their small holdings. Once picked, they will de-pulp the coffee before leaving it to ferment for 18 hours approximately without water. Once Fermentation is finished they then wash and clean the coffee, and skim off any parchment that floats to separate the less dense and lesser quality, which will be sold to the internal market. The denser higher quality parchment will then be moved to the parabolic drier where it is dried for between 10-15 days.
Lot in formation is as follows:
FSC-1650 *SOLD OUT
Cup Profile: Sweet orange acidity with panela, milk chocolate and a smooth body
Cup Score: 83.50
FSC-1651 *SOLD OUT
Cup Profile: Red fruits, caramel sweetness with almond and milk chocolate.
Cup Score: 83.50