COLOMBIA - LUCITANIA - NATURAL ANAEROBIC
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Directly from the heart of the Huila region, in Colombia, at an altitude of 1600 metres, comes this specialty coffee from natural anaerobic processing. The Tabi and Tambo varieties, cultivated with care and dedication, give life to a liqueur-like and persistent profile, enriched by notes of black cherry in alcohol, violet and mandarin. This coffee stands out for its medium and bright acidity, accompanied by a soft and sweet structure, perfect for those seeking an intense and refined sensorial experience.
FARMGATE PRICE
FARMGATE PRICE: 8,05€
The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee. Ultimately it is the most transparent price you can find.
The following costs must then be added to the Farmgate price before arriving at the roastery (which often affect up to 40-50% more):
- Packaging costs
- Handling costs at origin
- Logistics costs (shipping and customs duties)
- Handling costs on arrival
- Customs clearance costs and phytosanitary controls in Europe
- Internal transport costs
SENSORY DESCRIPTION
Sensory Notes: Black cherry in alcohol, violet, mandarin
TECHNICAL DESCRIPTION
| Origin | Colombia |
| Area | Hiula |
| Cooperative/Farm | Lucitania |
| Microlot | Jaime Figueroa |
| Altitude | 1600m |
| Variety | Tabi. Tambo |
| Process | Natural Anaerobic |
FULL DESCRIPTION
Farmer:
Jaime Figueroa was born in the municipality of Garzón into a family of five brothers who, thanks to the unconditional support of his mother, a seamstress, managed to study and progress. A few years later, Jaime Figueroa graduated in agricultural engineering and began to dedicate himself completely to coffee cultivation. Jaime joined the National Federation of Coffee Growers as a producer in the Huila region and later joined the cooperative sector of Coocentral until 2006.
In 1997 Jaime became a coffee producer, and his first plantation was a family farm. Today he owns his 20-hectare Finca Villa Daniela (Lucitania) and Finca La Fontana, which he co-owns with his brother. Jaime, a proud Colombian coffee producer, together with his wife Ruth and daughter Angela Maria, form a wonderful family. Jaime's goal is to continue one of the area's greatest traditions and maintain an efficient and productive coffee culture, offering the best coffees in the region.
Process: The coffee cherries are harvested by hand and selected in tanks to separate those of higher quality and ripeness, furthermore this step ensures that the bacteria and enzymes on the surface of the peel are not aggressive in the subsequent moment in which it is fermented in hermetically sealed tanks, in an anaerobic environment. After 48 hours they are left to dry on raised beds creating mounds to increase the effect of controlled fermentation even during drying this particular moment of the process is very delicate to avoid triggering negative fermentations,
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROASTING
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.
P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
