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Colombia, Women Producers Sabanetas  (250g)
Colombia, Women Producers Sabanetas  (250g)
Colombia, Women Producers Sabanetas  (250g)
Colombia, Women Producers Sabanetas  (250g)
Colombia, Women Producers Sabanetas  (250g)
Colombia, Women Producers Sabanetas  (250g)

Colombia, Women Producers Sabanetas (250g)

Regular price 149,90 kr Sale

Cup Profile: Salted caramel butter, Lemon Gelato

Origin: Colombia

Region: El Tambo, Cauca

Farm: Various smallholder members

of ASMUCAFE from the Sabanetas Community

Variety: Castillo, Colombia

Altitude:1850–1900 masl

Proc. Method : Washed

Harvest Schedule:March–July 2020

 

 

 

Story:

This is beautiful coffee and even more beautiful story. This coffee is produced by an organization of women farmers & landowners. Their mission is to improve their families quality of life through coffee. Each day they contribute to their community by all working together, sharing each other’s resources and knowledge. “Our work is determined by our values such as responsibility, honesty, commitment, respect solidarity, and competitiveness”. they say. What a great story and what a great coffee. This lot comes from a village called Sabanetas within El Tambo. The coffee is really sweet and savory. With notes of caramel, stone fruit, and bright lemon flavors.

 ASMUCAFE stands for Asociación de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women's mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. "Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness," they say.

This lot comes from a specific village within El Tambo, called Sabanetas.

The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual "double" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8–12 days.

 

Brew Guide

This coffee is beautiful as a V60, aeropress and French press