Colombia La Primavera
Tasting Profile & Structure
Complex: expressive, wild
How do we feel about this coffee
It’s a super structured cup with a layered, syrupy texture, perfect for a frosty winter's morning. We’re getting sweet and warm flavours of white grape, cola and a lovely crisp nougat on the finish.
Hailing from the valleys outside Tarqui in Huila, Colombia, this Colombia variety (a hybrid of both the Caturra and the Timor hybrid cultivar) comes from Sinforoso Ramos's farm called La Primavera. Sinforoso Ramos is a lifelong coffee farmer from a coffee-growing family tucked deep into the valleys near Ricabrisa, El Triunfo. The area used to be too cold for quality coffee production but has become an excellent micro-region in the six years since Sinforoso bought the land. The place itself is exceptionally isolated; producers can be seen transporting their cherries for processing on foot. Once handpicked every six weeks, cherries are left in bags for 12 hours. They are then de-pulped with water and left to dry ferment for 36 hours in black plastic bags. The
seeds are then rinsed before being placed back into meshed bags to drain for 12
hours, and then are turned out into a raised dryer for 18 days.
Monkaaba is a producer collective in San Augustin led by Esnaider Ortega-Gomez and selected other growers who have worked for many years to sell their coffee as specialty. The group is focused on developing more autonomy over coffee production and involvement in its marketing and sale to roasters in the specialty market. Monkaaba’s goal then is to assist other growers in the area to not only find a better market for their coffee, one that pays a solid price but also to invest in the knowledge and skill of producers in a way that ensures their future success.
||Ricabrisa, El Triunfo, Tarqui, Huila
||16g : 1g
||15g : 1g
|Peak Rest Time
||5 to 40 days off roast