Kaffe: Excelso Tolima
Brenneri: Norgesmester i Kaffebrenning 2014, Ivica “Itchy” Cvetanovski / Torungen Kaffe
KaffeBox: Mai 2014
Variety: Caturra and Variedad Columbia
Altitude: 1,500 to 1,700 MASL
Farm: Multiple farmers contributing 1 to 15 bags
Proc. Method: Pulped, fermented in tile tanks, washed and dried on raised beds
The Cup: Heavy and creamy with tangy acidity and floral, apricot, fig and panela flavors
Regional Selects is a new project we are creating in Colombia meant to highlight the unique profiles we have found are inherent in specific microregions within Colombia. The regions we will begin highlighting to start are Huila, Narino, Cauca and Tolima.
Tolima is a Department in Colombia in the center West of the country. This part of the country has been difficult to travel to over the last ten years and is still a little dicey and pretty remote. Coffees from here, when done right, are nutty, tangy and fruity with creamy body and clean lingering acidity.
Farmers in this region have slightly larger farms than most in the south, sometimes 10-15 hectares of land. They pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work similar varietals, some old, some relatively old and some new but the style is pretty much the same.
We think that the terroir or soil, sun weather and placement on the planet contribute largely to the flavor of these coffees when picked ripe and handled properly. So these coffees are selected by cup and then blended together like a Rhone wine or a local honey that comes many fields in a 4 mile radius.