Info om Månedens

"This coffee is produced by third-generation coffee grower Guillermo Jaramillo at Finca Buena Vista, located in Ciudad Bolívar, Antioquia. The farm has been operating since 1969 and is now stepping into the world of specialty coffee.

Guillermo, alongside his wife Luz Marina Moncada and their family, manages Buena Vista's 21 hectares—17.4 of which are planted with coffee—hosting approximately 94,000 coffee trees. The main varieties grown are Caturra and Variedad Colombia, cultivated at altitudes ranging from 1450 to 1730 masl.

While coming from a traditional coffee-farming background, the Jaramillo family is now embracing specialty production. This transition was influenced by their son Gabriel’s friendship with Juan Saldarriaga, a pioneer of experimental and quality-driven production in the region.

Harvest and post-harvest:

Main harvest occurs from October to December, with a secondary fly crop (mitaka) in May. Trees are manually stripped of cherries during these periods.

All cherries are picked manually by a seasonal team of about 45 pickers, supported by 5 permanent workers. The family oversees farm operations, as they have for generations. After harvesting, cherries are floated in water to remove low-density beans. Fermentation is carried out with water. The coffee is dried in a mechanical dryer.

Impact

Antioquia is typically known for large coffee estates serving the commercial grade market. However, this region has great potential, with a distinct cup profile that is different from the rest. As the younger generation is beginning to take over, specialty coffee production is evolving.

Juan Saldarriaga from Tierra de Café collaborates with friends to oversee production for nearby farmers, focusing on Caturra and various cultivars up to 2000 metres above sea level. Many of these young, small-scale farmers aim to challenge Antioquia's reputation for producing primarily chocolatey and heavy-bodied coffees. Currently, they are engaged in extensive experimentation to identify what aligns with their preferences and the market demands.

This notion initially emerged with Juan Saldarriaga. When we met him in 2013/2014, he was mostly involved in the commercial market. Being very curious and goal oriented, he got involved in specialty coffee with our guidance. He started out small and experimented with naturals. His plan was a great success, so we worked together to get more coffee growers of the area on board.

Juan has transformed this initiative into a dedicated group of farmers who work together to improve their production protocols, processing, and overall methods. As he is now experienced in experimental processing, he shares the skills he has developed with all of the members. We have already seen an immense advancement in their products and the potential for even more growth."

Bearbeiding

Denne kaffe er bærtørket. Kaffebærene er tørket i solen eller i varm miljø med stadig snuing for at kaffebønnene kunne trekke inn sukker fra bæret uten at det skjer mye fermentasjon. Deretter bærene er skrelt vekk fra kaffebønnene og det tørkes igjen før den går videre til eksport.

Bærtørket kaffe er mer kompleks og sødmeful. Enkelt å stille inn til espresso.

Botanikk & Forhold

Denne kaffe stammer fra Colombia, Buena Vista gården. Kultivar Caturra & Colombia

Vekshøyde: 1450-1730 moh

Vi anbefaler å besøke World Coffee Research hvis man er veldig nysgjerrig på egenskapene til forskjellige kultivarer.

Egenskap

Vinøs, smak av røde druer og plommer. Sirup-aktig munnfølelse. Hint av melasse og kakao.