Beansmiths Colombia Siracusa 250g

Country.

Farm: Siracusa

Variety: Castillo

Altitude: 1800 m

Area: Anserma, Caldas

Acidity: Medium acidity

Cupping score: 86

Processing method: Natural anaerobic

Recommended preparation: Filter

The coffee comes from the Anserma region. This area is located in the western part of the canton of Caldas. It is an agricultural centre where coffee cultivation excels. The cooperative started its activity in 1967. It has extensive knowledge and experience in the commercialisation of coffee and the support of the National Federation of Coffee Growers of Colombia and the Caldas Departmental Coffee Growers Committee is active in the municipalities: Anserma, Risaralda, San José, Belalcázar and Viterbo. The cooperative brings together 2 083 coffee growers who are passionate about growing excellent quality coffee . In addition to coffee, they also grow sugar cane and bananas, which they then sell for profit.

The main objective is the commercialisation of coffee and other agricultural products, which seeks to promote and improve the economic, social, technical and cultural conditions of the associated persons insofar as they are linked to agricultural activities and, in particular, to coffee production in all its areas.

They have built temperature-controlled areas in their warehouses where they look after the microlots supplied by the producers. In addition, for the first time, the cooperative has started experimenting with the production of dry-processed coffee without putting the producers at risk.

The Anserma cooperative invested in a Nuna Coffee drying box that can control temperature and humidity and also dry the coffee. These boxes were first used in Colombia to try and combat the extremely challenging, daily changing climate in the Colombian Andes. The cooperative then set up a sorting station to select the ripest cherries and create uniformity. The coffee cherries chosen for our lot were of the Castillo variety.

Anserma separates the lots. Ours was named 'Siracusa' after the mountain near the cooperative.

After picking and sorting, the coffee is washed and fermented in closed barrels for 96 hours. It is then put into a drying box where it is dried at 35-40°C for 100-120 hours.