Production in Colombia is very much dominated by small holders that band together into Cooperatives and grower’s associations. This means the vast majority of coffee in Colombia comes in big lots that contain coffee from many growers. This is further complicated by the fact that the majority of coffee is processed on the farms by the producers themselves. Depending on the mind set and skill of the individual producer, it results in the fact you may have great coffee being mixed with average coffee. Furthermore it is common to get variance in humidity level and bean density which can impact the overall quality of the lot. While many of these co-op lots are of extremely high quality, it has been the mission of the specialty industry to hone in and separate the coffee from the very best producers.
Acevedo – La Quebradilla
This coffee has been selected from the Acevedo region in Huila, from the farm of La Quebradilla, belonging to Luiz Sanchez. He has been growing coffee since he was 15 and worked on coffee farms for 18 years before saving enough to buy his own 7 hectare farm. At La Quebradilla, he has planted the F6 varietal and has slowly learned about techniques and methods over the years to help improve his coffee quality. The key steps have been learning when to pick the ripe cherry as well as allowing for longer fermentation times to promote greater flavour development in the cup. He also receives agronomy advice from Banexport about the best way to manage his trees and the varietal to get the optimal cherry from the farm.
This lot has undergone a dry double fermentation of 48 hours before being washed 3 times. It is then moved to parabolic dryers, where it is dried for between 15 and 20 days, prior to export.