El Jordan, 250 g

El Jordan, 250 g

Pridelovalec: 50 small coffee growers of “Group Asociativo con Fines Ecológicos de El Macizo Colombiano” (MACIZO)
Država: Columbia
Regija: Tolima
Nadmorska višina: 1500-1900 m
Okraj: Planadas

“A coffee with a distinct character. Bright sparkling citric acidity reminiscent of grapefruit and peach is complemented with caramel and toasted almond notes. Its velvety and chocolaty body along with a long refreshing finish makes it an all-day coffee.”

Beneath the shadows of the beautiful Nevado del Huila, lies the small town of Gaitania, home to fifty coffee growers responsible for El Jordan. The influence of this active volcano has given this region volcanic soils and microclimates to grow outstanding coffee. Its fertile lands and mild climate, combined with a strong dedication, produce a unique cup profile. Despite insecurity challenges, due to guerrilla presence in the region for over four decades, these coffee growers have always grown their coffee with pride and care.

Caravela, our logistic partner, started working with El Jordan in 2003 after seeing the excitement to produce high-quality coffee. Since then, they have implemented diverse training projects to work with them and help maximize the potential of coffees. As a consequence, some of its members have been Cup of Excellence finalists several times.

 

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El Aguacate, 250 g

El Aguacate, 250 g

Pridelovalec: Gregorio Arnulfo Botina
Država: Kolumbija
Regija: Sandona
Nadmorska višina: 1700-2000 M.A.S.L
Okraj: Sandona

El Aguacate je ime plantaže od koder prihaja prav posebna kava. Locirana je na jugozahodu Kolumbije, v pokrajini Nariño, blizu mesta Sandona. Njen lastnik, Gregorio Arnulfo Botina, je leta 2005 osvojil nagrado za najboljšo kavo Kolumbije (Colombian cup of excellence), to pa gre pripisati prav posebnemu okusu zrn, ki rastejo na vulkanski zemlji ob tropskih rastlinah in sadežih, med katerimi so tudi bananovci.

Je naša najbolj vsestranska kava, saj je odlična kot espresso, filter, ali cold brew. Za to so “krivi” pogoji v katerih rastejo kavovci, med katerimi prevladuje sorta Caturra, v pripravljeni kavi pa lahko okušamo in vonjamo čokolado, suho sadje, češnje, vse to pa zaokroži svilnata tekstura.

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Puerto Alegre, 250 g

Puerto Alegre, 250 g

Country: Columbia
Region: Pijao - Quindio
Altitude: 1500-1550 M.A.S.L
Varieties: Castillo

After 2 days of sun exposure, and dropping the initial humidity, coffee gets packed in GrainPro bags and fermented for 48 hrs. The PH and moisture are constantly check.

Dried on movable raised beds with full sun exposure during daytime with good weather. During nighttime when temperature drops and relative humidity increases the drying beds are stored inside the production building.

The cherries get hand sorted at picking, later again during the drying process and a third time after milling process to remove defects, which can only be spotted at the green bean.

At the farm after drying to 9-11% humidity the coffee gets packed in GrainPro bags and sisal and stored at the farm, at 20°C. Every 15 days the coffee gets cupped to check flavor process and cup quality.

 

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San Pedro, 250 g

San Pedro, 250 g

Country: Columbia
Region: Buenos Aires - Nariño
Altitude: 2020 M.A.S.L
Varieties: Pink Bourbon

The coffee is picked and then floated. After all floaters are removed, the water is removed and the coffee is placed in plastic cans (it can hold 30 kilos), then air is removed and is fermented for 36 hours. Then the coffee is depulped and is fermented for other 48hrs. After that, the coffee is placed on African beds and on a tunnel without direct sun exposure for the first 4 days. This helps to get the drying not so fast. The total process can take between 15 and 20 days, depending on the weather.
 
The key point is to avoid as much as you can the humidity gain during night. During the time the coffee is in the African beds and tunnel is moved every 4 hours to make sure all the coffee gets enough sun and avoid humid spots that can cause vinegar taste. The cherries get hand sorted at picking. Last selection is at the milling where the coffee is selected by screen size and defects. At the farm after drying to 9-11% humidity the coffee gets packed in GrainPro bags and sisal and stored at the farm, at 20°C. Usually after 1,5 months the coffee is stabilized and ready for the milling and then export.
 

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Finca Las Delicias, 250 g

Finca Las Delicias, 250 g

Pridelovalec: Duver Rojas & Ruby Trujillo
Država: Kolumbija
Regija: Gigante-Huila
Nadmorska višina: 1730 m
Sorta: Wush wush

Duver Rojas has been involved with coffee since he was seven years old. He is a second generation coffee producer in the Rojas Family. Ruby Trujillo, his wife, also comes from a long line of coffee growers. They inherited Finca Las Delicias and since then, have had a fantastic experience learning and producing coffee. The main objective has always been to continue with their families’ legacies. They always apply traditional practices on the farm, taking care of the soil, water sources, and of the natural environment. More recently they have planted shade trees, to protect the coffee trees, which also provide organic material to the plantation.

Eleven years ago, This family decided to try a new project on the farm, to start producing specialty coffee. They knew that Finca Las Delicias had very high potential to produce these type of coffees and they wanted to learn more, receive trainings, carry out experiment with new processes, to be able to offer better quality. For eleven years, Duver and Ruby have been receiving training from Caravela, learning about producing specialty coffee. They believe the farm is blessed from God, and that is this family’s motivation: to wake up every day to produce some of the best coffee of Gigante, Huila. Duver is also member of the Board of Directors of the cooperative El Desarrollo in Gigante, so when he is not on his farm, he goes and visits other member farms to learn about new farming technologies.