This coffee utilises a modified washed process. Ripe coffee cherries are selected and then pulped to remove the fruit. The coffee then undergoes a 28 hour fermentation, followed by a thorough washing to remove the remnants of the coffee cherry’s sugary mucilage. The coffee is then dried on raised beds for around 30-35 days, a drying process which is unconventional for Colombia and this region. Once the coffee has reached the optimal moisture content it is rested, before being transported to the dry mill for hulling, sorting and grading. It is finally bagged in GrainPro for export.
Ruben Garcia is one of 78 members of ASOPCAFA, a co-operative association of only 6 years. This coffee comes on the back of collaboration with Olam Specialty, one of a handful of single-farmer microlots which the association has produced this season to diversify their selection, improve quality and ultimately improve prices for their membership.
ASOPCAFA’s members hail from 13 villages around Aipe, Huila, in Colombia’s central Andes. The rolling mountains provide excellent conditions for high quality arabica cultivation, as well as logistical challenges for the region’s producers. The remote location makes access a challenge, to the point that our team