Colombia Maria Medina – Huila är en mörkare mellanrost som bjuder på lena smaker med toner av mjölkchoklad, hasselnöt och lite tranbär.
Det här kaffet lämpar sig väl som espresso.
Bönan är odlad i Huila regionen i Colombia, processen är Washed, bönans variation är Caturra och den är odlad på 1830m höjd.
Milk chocolate – Hazelnut – Cranberry
Maria Damaris Medina and her husband Wilson began working with 6 hectares of farmland that they have slowly built over time. Around 6 years ago they added another 7 hectares.
The couple both come from coffee growing families and learned the craft of cultivating coffee at their parents’ sides. They are focused on producing specialty coffee, and have replaced many Castillo trees with Pink Bourbon to help increase the quality of their coffee. They hope to improve further and continually look for people who can help increase the quality of their coffee even more.”
“We try to produce the best coffee. This is what we have fought for,” Maria said.
Varieties: Caturra, Pink Bourbon, Castillo Tambo, Tambo.
This coffee is from a farm and producer that are a member of Coocentral (Cooperative in Central Huila) Coocentral is doing a smallholder project in cooperation with NA to improve the quality of the coffee and livelihoods of the producers. They are investing in technical assistance, follow up and training with the growers. There are about 70 farmers currently part of the project, and this can be increased
Coocentral is the main Cooperative in Central Huila. The members of the cooperative normally have 2-3 hectare farms in altitudes from 1400 up to 2000 masl. Main varietals are Caturra, Castillo and Variedad Colombia. They currently have 3747 Members, where of 2098 are active members delivering their parchment to the Copperative reception points in the respective local villages (Veredas). They have purchasing points in Gigante, Garzon, Guadalupe, Suaza Tarqui, Pital, Agrado. The harvest in Central Huila is very spread out — some have the main harvest in May – July, and others from October – December.
Through Coocentral 2,8 million USD has been spent on social programs since 2005 for: Homes, university education, health care (e.g. – Coocentral pays 50% of hospital bills) Funerals, support in building infrastructure on farms, bonus back from fertilizer purchase to the growers that are delivering all their parchment and buy fertilizer through the coop, life insurance, natural disaster insurance, in-house education system for young growers and kids of growers and pension funds etc. The growers get 100% of the premium we pay above the currant and daily purchasing prices.
Coffees are picked in 3-4 passes. Meaning the producers/workers pick the ripe cherries in one block. Then they might wait a few weeks until it’s again a descent amount of ripe cherries to pick in that same place. Generally, the first and last pass is of lower quality, and the second and third will be considered as the best, with more ripe cherries and uniform quality. When we can, we try to buy parchment harvested in these two passes.
The coffee from Huila is generally fully washed, meaning pulped and fermented the traditional way. There are a few exceptions where farmers are using eco-pulpers with mechanical removal of mucilage, and/or are doing honeys, but it’s still not to common.
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. The coffees are going straight from the pulper in to the fermentation tank. It 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 do intermediate rinsing with water, that can also help them control the process.
Washing and grading
They normally stir the coffees in tanks or small channels before they remove the floaters. For the ones without channels it’s common to wash the coffees in the fermentation tank and skim off the floaters before it goes to the drying.
For the smallholders in regions like Huila the coffees are commonly sun dried in parabolic dryers that almost works as green houses. The better producers have well ventilated facilities. There are many different variations and constructions, but generally they are all systems that can protect the coffee from rain. We have generally seen that the producers that have constructions with good ventilation and manage to dry the coffee down to below 11% in 10 – 18 days often have very good and consistent coffees. Drying in Huila is a big challenge due to rain and high humidity. During drying the producers hand sort the parchment coffee for impurities and defects. By receiving premium payments, the producers can improve their facilities, by building new or reconstruct the dryers to increase ventilation and potentially add shade nets to slower drying, and hence improve the quality and longevity of the coffee.