Colombia · Anaerobic Slow Dried
FRESH STRAWBERRY | BLUEBERRY JAM | COTTON CANDY | VIOLETS | WHITE CHOCOLATE
In some ways, it’s easy to find coffees to fill these tins. You look up famous producers from Panama or Colombia, you offer them a ridiculously high price and you can likely get a small lot for a tin. But this is not the point of our tins. The point is to highlight the absolute best, world class coffees, from the producers we work with (who also produce amazing, but admittedly not world class coffees). So we can highlight and pay super high prices for 0.5% of their production but STILL support them by buying their remaining production at excellent prices. This is why I am proud to share this coffee from Jose Cuellar.
Jose has been working in coffee for 25 years. He is a 4th generation coffee farmer. His farm, Finca el Paraíso, is located at 1700m in the south of Huila near the town of Pitalito. El Paraíso is 8 hectares and he has planted Geisha, Pink Bourbon, Sidra, Bourbon Ají and Bourbon Rallado. He was a traditional commodity farmer until 2012, when he discovered the world of coffee varieties and became fascinated with it. He decided to transform his farm and started to plant different varieties and learn more on processing. It took many years for the farm to be transformed but he is now finally enjoying production from his many varieties.
Natural processed coffees are hard to do for the average producer, especially in Colombia. But Jose took advice from Ratibor and uses low moisture air to help slowly dry his coffee. This lot went through a 16 hour anaerobic fermentation in cherry and was then slowly dried in a large shaded drying bed surrounded by dehumidifiers. This slow, gentle drying process is the best way to dry naturals.
The coffee itself is very cool - not your standard geisha profile. I’ve tasted this coffee a bunch of times, and I get berries and jam every time. I also get a floral hit, but it’s not the standard Geisha jasmine, but rather a more delicate violet perfume.
