GourmetCoffee Specialty Colombia La Cabana 250g

Altitude: 1 600 - 1 700 m.a.s.l.

Country: Colombia, Bruselas, Huila

Variety: OMBLIGÓN /rare variety not to be missed

Farm: La Cabaña

Roastery: Beansmith

Processing: ANAEROBIC SEMI-WASHED (HONEY)

Cupping score: 85

What is Gourmet Coffee Specialty?

It's a select coffee that we've carefully chosen, and Beansmith Roastery has brewed it for us. There are many definitions, the SCA (Select Coffee Association) specifically states that these are coffees that score at least 80 out of 100 in a professional evaluation, and contain no significant flavor defects. You will also always find 100% transparency (farms, importer, roaster and retailer) with our select coffees.

What's different about our selection coffees?

Don't expect a distinct bitterness in the coffee, as they are roasted lighter than regular coffees. As a rule, you will find more fruity flavours in them. All of our coffees are primarily intended for home brewing like filter coffee, but that doesn't mean they can't be interesting in a mocha pot.

Preparation tip

We don't write down the exact coarseness of the grind, as every grinder has it differently, but you can try grinding to get about what we get below. But it's really one of many different cases. It's just kind of a jumping off point.

Drip 18g (60ml bloom), 250ml total in 2:30min

ANAEROBIC SEMI-WASHED (HONEY) what is it?

After the coffee cherries are picked at the optimum stage of ripeness, they undergo floating and manual selection to remove defective fruit. This is followed by 24 hours of anaerobic fermentation in whole cherries in bags. The coffee is then dehulled and fermented anaerobically for a further 60 hours in the pulp. After fermentation, the coffee is lightly washed (semi-washed/honey) to remove impurities and transported to the drying room where it is dried in the sun for approximately 21 days.

Information

La Cabaña Farm is located in a picturesque area, high in the mountains, and offers breathtaking views of the surrounding countryside. From the top you can see the towns and villages as if from a bird's eye view.

The farm is part of a family tradition that dates back to 1965, when the Ortiz family moved to the area and started growing coffee. Since 2009, they have owned the farm outrightand made it their home. Today, the farm is run by William, his brother Julian and their parents, all of whom have contributed to the secondary technical education in coffee growing. Together they work to ensure quality production and continue to improve their methods.

The younger generations of the Ortiz family are gradually joining the farm. William's daughter, who specializes in coffee preparation and tasting, is profiling herself as a bass player and professional "cupper". William's mother, after years of hard work, also gets the opportunity to showcase her skills. She has joined the Asogloriellas association, and some of the coffee from the farm is now processed under her supervision and sold under her name. For many women in Colombia, this is still more of a dream, which makes her success all the more valuable.

William is a true enthusiast and experimenter who is constantly trying to push the boundaries of coffee production. He is very passionate about different fermentation methods such as lactic acid. He is constantly inspired by new knowledge he gains from social media and training. He does it all because he enjoys it, but also because he wants to get the best out of the coffees grown on his family farm. He is most fascinated by fermentation with added microorganisms, specifically lactobacilli, but he doesn't shy away from the classic washed processes either. Gradually, he has started to participate in competitions where his coffees are gaining recognition and we fully support him in this direction.

Libardo, on the other hand, is representative of the traditional approach. He is a lover of clean, classic washed coffees that never go out of fashion and which still have their unshakable charm. He does not disdain experimentation, but his heart beats for the stability and quality of these "classics". He is representative of an older generation of farmers who remind us all why we love these authentic, fragrant "waxes" so much. And we really admire him for that.