Colombia
Washed Processed/2000 Meters
Cherry Limeade - Blueberry - Tropical Punch - Juicy
Farm Notes
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(from covoyacoffee.com)
This smallholder lot was sourced from a group of 18 producers living in the Arboleda area, Narino department, growing coffee at altitudes ranging from 1600 to 2200 meters above sea level. These producers use a double fermentation method often found in Colombia: an intitial fermentation is done in cherry for 36-48 hours, before de-pulping and another 30-50 hours fermentation in tanks. The coffees are then sun-dried, usually on patios, for 15-20 days.
As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.
This smallholder lot was sourced from a group of 18 producers living in the Arboleda area, Narino department, growing coffee at altitudes ranging from 1600 to 2200 meters above sea level. These producers use a double fermentation method often found in Colombia: an intitial fermentation is done in cherry for 36-48 hours, before de-pulping and another 30-50 hours fermentation in tanks. The coffees are then sun-dried, usually on patios, for 15-20 days.
As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.