Region: Farolles, Valle de Cali
Producer: Ricardo Canal
Harvest: April – June
Notes: Milk chocolate, blood orange
Description: We are proud to present our first direct trade relationship with Ricardo at La Lomita. By buying directly and paying a premium above the cost of production, more value from the purchase of our green coffee goes back to the producer, which in turn, is reinvested back into the farm. Regular feedback and a mutual sharing of experience creates a positive impact on the collective effort to increase quality from harvest-to-harvest. We are delighted to offer this classic Colombian coffee roasted for espresso and filter that offers up a balanced citric acidity and flavour notes of blood orange complemented by a smooth milk chocolatey finish.
Origin: Colombia is the third largest producer of coffee in the world after Brazil and Vietnam. Supported by the National Federation of Coffee Growers and Cenicafé, coffee production is an important source of income for half a million coffee growers in the key producing areas of the mountainous Colombian Andes. Coffee first began to be cultivated and the 1830s and it soon became on the country’s main export cash crop by the following century. A mountainous topography and tropical micro-climates contribute greatly to Colombia’s reputation for producing excellent coffee offering a diversity of profiles.
Producer: La Lomita, a family-run farm in Farallones, Valle del Cauca region, at an altitude between 1600 – 1700m, covers more than 10 hectares; of which 4.5 hectares are dedicated to preserving the native forest and rich biodiversity in the area. Today, they have approximately 37,000 coffee shrubs of the Castillo El Tambo variety in different stages of production, intercropped with shade cover trees. Third-generation producer Ricardo Canal is dedicated to implementing sustainable agricultural practices and uses no chemical-based fertilizers, pesticides or herbicides in the careful production of his coffee.
La Lomita now employs three permanent workers who receive, along with their families, free housing and health care provision. During the ‘mitaca’ harvest early in the year and main harvest spanning the months of April to June. The 25 seasonal coffee pickers are rewarded for their selective picking of only the ripest red cherries, thus for quality, not quantity, and receive above the market price. Once picked, the ripe red cherries are de-pulped and dry fermented for 18h before being washed in large fermentation tanks. The clean parchment coffee is then rotated on raised drying beds for a period of 12 to 15 days before the coffee reaches the desired moisture content.
|Dimensions||45 × 160 × 230 cm|