Colombia - Finca La Mesa - Lot 2 - Orange, Juicy, Milk Chocolate, Caramel
Colombia - Finca La Mesa - Lot 2 - Orange, Juicy, Milk Chocolate, Caramel
Colombia - Finca La Mesa - Lot 2 - Orange, Juicy, Milk Chocolate, Caramel
Colombia - Finca La Mesa - Lot 2 - Orange, Juicy, Milk Chocolate, Caramel
Colombia - Finca La Mesa - Lot 2 - Orange, Juicy, Milk Chocolate, Caramel
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Colombia - Finca La Mesa - Lot 2 - Orange, Juicy, Milk Chocolate, Caramel

Regular price £7.50

Tasting Notes - Sweet Seville orange, juicy acidity, milk chocolate, caramel body

Country - Colombia

Region - La Linda, Jardin, Antioquia

Farm - Finca La Mesa

Altitude - 1800 masl

Varietal - Castillo and Colombia

Process - Washed

About the farm:

Finca La Mesa is situated in the village of La Linda, just outside the picturesque town of Jardin within the Department of Antioquia.

The small 2,5ha farm belongs to Silvana Espinosa who acquired the farm 5 years ago. Since then she has set about developing her knowledge of coffee production as well as developing the infrastructure of the farm.

There have been difficult times on the farm with Dona Silvana remembering when they didn't have the money to pay workers because the coffee hadn't dried enough to put to market. This lesson in particular helped them to become more organised and build increased drying space.

Through hard work and dedication they are now producing excellent quality coffee year on year.

Silvana is part of the Cooperativa Andes which is one of the biggest in Colombia with 6000 members. The coop is very socially focused and is one of the first in Colombia to begin a pension fund for its members.

Silvana is also part of the excellent micro lot program run by the coop. She provides extra support and technical advice to those members with real potential and drive.

During harvest there are usually 5 workers helping to hand pick the ripe cherry from the trees. Each Ha has about 4800 trees which the workers will pass through every 6 - 8 days picking the cherry at its peak ripeness. Once collected, the coffee is then pulped and left to dry ferment for 24 hours. After this, the coffee is washed and floated to remove any immature beans. The coffee is then transferred to the drying tent where it dries for 8 - 15 days weather depending.

 


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