Colombia (CQ) – Quinua Bajo by Segundo Alvaro Egas

120,00 kr

Kirsebær | Sjokolade | Grønne epler | Hibiskus | Bringebær

Bønnetype: Castillo
Prosess: Vasket
Dyrket: 1900 MOH
Cupping score: 88

I en pose er det 250 g hele bønner.

Kaffe sender vi ut av brenneriet på tirsdager. Siste frist for å rekke ukens levering er mandag kl 18 dagen før utsendelse.
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Colombia – Quinua Bajo by Segundo Alvaro Egas

Offered by Nordic Approach
Lot #: CO-2020-132

The coffees from Nariño are unique, this lot is fruit forward with loads of purple fruit and a kind of fruit tobacco finish. It is a complex coffee, that is jammy and intense, a great expression of Nariño.
Segundo’s farm is in the area surrounding Ancuya, one of my favourite towns in Nariño. The farm, Quinua Bajo, is at 2000 masl and this lot is entirely made up of Castillo.

Tilleggsinformasjon

Vekt 250 g

Origin: Nariño

Cafe Occidente farmers

Nariño is located in the far south-west of Colombia bordering Ecuador, and is one of the most challenging, but also most interesting places to work. Coffee grows up to 2200 masl, often on the steep hillsides of tiny farms in very remote areas.

This coffee comes from a small farmer that is a member of Café Occidente Cooperative. Together with our export partners, we work with this cooperative to create quality programs that target certain areas, groups or producers within the cooperative. We pay quality premiums based on cup scores, above the daily coffee prices determined by the FNC. All our coffees have to meet our quality standards which includes moisture below 11% and scores above 86 points.

Café Occidente Cooperative in Nariño was founded on March 1, 1977 with only 50 members, located principally in the municipalities of Sandoná and Pasto. Today, it has 18 different purchasing points and eight farm supply stores in 12 municipalities of Western Nariño, including Consacá, La Florida, Linares, Samaniego, Ancuya, Yacuanquer, Buesaco, El Tambo and Chachagüí, among others. Currently the cooperative has 1670 members, including four first place and two second place Cup of Excellence winners since 2005. In contrast to other regions in Colombia, these producers can have extremely dry conditions during the harvest time, and humidity in the area can be low. These conditions, together with really high altitudes, affect the flavour profiles making these coffees distinct from any other Colombian coffees.

Picking

Coffees are picked in three to four passes, meaning the producers/workers pick the ripe cherries in one block. Then they might wait a few weeks until more cherries ripen before passing through the same block again. Generally the first and last passes yield coffee of a slightly lower quality, while the second and third passes will yield more ripe cherries and uniform quality. When we can, we try to buy parchment harvested in the second or third pass.

Processing

The coffee from Nariño is generally washed, meaning it is pulped and fermented the traditional way. There are a few exceptions where farmers use eco-pulpers with mechanical removal of mucilage, and some are producing honeys, but it is rare.

Dry fermentation

This is the most common and widely used method. The farmer will have a small beneficio, a small manual or electric pulper and a fermentation tank. They pulp the cherries in the afternoon, then transfer the coffee from the pulper into the fermentation tank. The coffee can sit there from one to two days, depending on the temperature. Higher temperature will speed up the fermentation process, and lower temperature will slow it down. Some producers rinse the coffee in this process which can help them control temperatures.

Washing and grading

Producers normally stir the coffees in tanks or small channels before they remove the floaters. Producers who don’t have channels commonly wash the coffees in the fermentation tank and skim off the floaters before drying.

Drying

For the smallholders in regions like Nariño the coffees are commonly sun-dried in parabolic dryers that almost work like green houses. The producers of higher quality coffees have well ventilated facilities. There are many different variations and constructions, but generally they are all systems that protect the coffee from rain. Producers with well ventilated drying facilities can dry the coffee to around 11% in 10 – 18 days, which is ideal for quality, consistency and shelf life.

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