COLOMBIA red apple ∙ kiwi ∙ hazelnut
Trujillo is an incredibly sweet coffee
with delicious hints of tropical fruits, coming from Fernando Trujillo’s
farm from Huila, Colombia, near the town of Tarqui. It was wet processed and contains Caturra variety only.
hile Brazil produces 30–35% of the world’s coffee, it is closely followed by Colombia with about 12 %. Colombian coffees are of superior quality due several factors: the country’s high altitude, the quality oriented methods of cherry picking, and the careful management of micro-lots. The interests of local farmers are protected by the well-organized Corporation of Colombian Coffee Growers. There is a definite need for such an organization, as there are more than six hundred thousand small farms at the altitude of 1200–1400 meters, each smaller than 2 hectares. The Andes divide Colombia into regions and have created many unique micro-climates. Fernando Trujillo cultivates special varieties on his farm called Finca Los Altares at the altitude of 1800 metres. He is one of the 70 active members participating in a project between local coffee growers and Coocentral, whose aim is to produce higher quality coffees and to increase the standard of living of the farmers at the same time. This collaboration
also helps with technical issues and organizes training sessions for farmers. Coocentral is the biggest co-operation of Central Huila, boasting about 3000 members, all having farms of 2–3 hectares at the altitudes of 1400–2000 metres. Due to the myriads of micro-climates, harvest varies from farm to farm. It can be any time between May to December. Pickers hand-pick the ripe cherries only, which means that they might harvest an area 3 to 4 times, leaving 2 weeks in between, so that the cherries can ripe to perfection. The collected cherries are pulped right upon harvest, and are dry-fermented for 1–2 days depending on the weather conditions. The cherries are then washed and as the air can be rather humid and it often rains, they are dried for 10–18 days under well-ventilated polytunnels.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
Thanks to his highly efficient, quality-oriented techniques, Fernando Trujilo can offer coffees that have intensive aromas even before roasting. That is certainly something we had not encountered before with wet-processed coffees. * Total hardness: 50 –175 ppm CaCO3 (2.9–9.8 °d), ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0.
alkalinity/buffer: 40 –75 (The SCAE Water Chart)
photo by The Nordic Approach