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Honey processing gives the coffee a specific sweetness, not very common in Colombia. An exceptional coffee, worth tasting. Flavour: red currant - berries - apple pie
Altitude: 1 730 m above sea level
Region: El Agrado, Piendamo, Cauca
Variety: Colomba, Castillo & Caturra
Farm: El Agrado
Cupping score: 87,5
Processing: honey
Roastery: Beansmith
It's a select coffee that we've carefully chosen and Beansmith Roastery has roasted for us. There are many definitions, the SCA (Select Coffee Association) specifically states that it is coffee that scores at least 80 out of 100 in a professional evaluation, and contains no significant defects in taste. You will also always find 100% transparency (farms, importer, roaster and retailer) with our select 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.
Honey processing, is a very interesting method of peeling the bean away from the skin, leaving a little pulp on the bean. Then the coffee dries with this residue and is then roasted here in the Czech Republic. That little bit of husk just adds an interesting berry and sweet flavour.
The Asociación de Caficultores del Centro del Cauca por la Paz - ACC has 77 members with an average land area of 1.5 hectares, ranging in altitude from 1 700 to 2 100 metres, and each member who has joined is convinced of the strength of the association, whose main objective is to fight poverty and social conflicts in the region. The association helps its members with business strategies and technologies related to cultivation; however, each member has the opportunity to decide how to process their coffee using innovative fermentations.
The coffee varieties grown by members are castillo, cenicafé, tabi, bourbon, caturra and colombia.
Most of the drying is done using parabolic and mechanical forces.
Coffee processing
1) The coffee is picked very ripe, so the sugar content is higher.
2) Floating process: floating coffees are removed so that only ripe coffees remain for processing.
3) Cherry fermentation process for 12 hours in a wash tank.
4) The coffee is ground and placed in a receiving tank for a 36 hour fermentation in muscilage.
5) Drying process: The cherries are transferred to a parabolic drying system until 10% moisture is reached (5-6 days).
A sweet coffee with mild acidity for everyday drinking and for complete beginners or conservatives in the coffee selection.
A sweet coffee with mild acidity for everyday drinking and for complete beginners or conservatives in the coffee selection.
A perfectly balanced decaffeinated coffee with a light fruitiness, suitable for all preparations. Flavours: Peach - Lemon - Earl grey
A perfectly balanced decaffeinated coffee with a light fruitiness, suitable for all preparations. Flavours: Peach - Lemon - Earl grey
Great washed coffee from Kenya. PB = pearl bean, i.e. the coffee bean has the shape of pearls, it is not 2 halves, but one bean in the fruit. Flavour: black tea - sugar cane - chokeberry
Great washed coffee from Kenya. PB = pearl bean, i.e. the coffee bean has the shape of pearls, it is not 2 halves, but one bean in the fruit. Flavour: black tea - sugar cane - chokeberry
Espresso with lower acidity suitable for lever and vending machines for everyday drinking and for complete beginners. Flavour: orange, caramel biscuit, chocolate
Espresso with lower acidity suitable for lever and vending machines for everyday drinking and for complete beginners. Flavour: orange, caramel biscuit, chocolate
Honey processing gives the coffee a specific sweetness, not very common in Colombia. An exceptional coffee, worth tasting. Flavour: red currant - berries - apple pie
