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Colombia
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Colombia

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Andino AAA

Tasting Notes Pear, Guava, Papaya

Variety Caturra, Castillo, Colombia

Process Washed

Elevation 1500-1950masl

Region Pitalito, Huila

Bruselas near Pitalito is a community in Huila that’s located at the meeting point of three ranges of the Colombian Andes. This area's steep slopes and ridges produce vibrant cups with crisp acidity and subtle complexity. Producers often plant avocados and other tropical fruits amongst their coffee trees to provide shade and alternative income streams. Caravela Coffee has been working together with the small-scale coffee producers in Bruselas, who produce coffee under the name Andino, guaranteeing sustainable farms and consistent cup quality.

Brew Guide

V60

7 days / 15.5g dose / 250ml filtered water / 95° / 2 minute 30 second extraction

14 days / 16.5g dose / 230ml filtered water / 96° / 2 minute 45 second extraction

21 days / 17.5g dose / 225ml filtered water / 94° / 2 minute 30 second extraction

 

Tolima Organic AA

Tasting Notes Paw Paw, Cranberry, Maple Syrup 

Variety Caturra, Castillo, Colombia

Process Natural

Elevation 1600-2000masl

Region Tolima

Tolima is one of the 32 departments of Colombia, located in the Andean region. It is a booming department with delightful landscapes. The department of Tolima is famous for its steep mountains, abundant water and deep valleys that create the perfect recipe for agriculture. Between these high mountains, wind blows all year round from the Río Blanco River and through the coffee fields, filling the air with sweet fragrances during the coffee flowering. Producers from Tolima aspire to take every day as an opportunity to improve or grab the bull by the horns. The fertile lands and mild climate, combined with the strong dedication of the people who work this land, produce a stunning cup profile. Despite insecurity challenges due to guerrilla presence in the region for over four decades, these coffee growers have always grown their coffee with pride and care. These growers have made great leaps to consistently produce high-quality coffee meaning fewer defects from origin, specialised tree care, better processing techniques, and investing back into farm infrastructure.

 

Manos Juntas

Tasting Notes Floral, Lime, Papaya 

Variety Castillo

Process Natural

Elevation 1950-2100masl

Region Sotará, Cauca

Manos Juntas is a micromill in the Sotará area of Colombia's Cauca region. Producers deliver and sell coffee in cherry form by total weight. The riper the cherry, the heavier it is. This encourages better harvest practice that directly correlates to higher quality. They get paid upfront for their coffee, typically producers have to wait 35 to 40 days for coffee to dry before selling it. Producers involved are from surrounding farms, which means they need only to travel a short distance to deliver coffee, as opposed to driving many kilometres into town. Coffee infrastructure, like drying beds, fermentation tanks, and de-pulpers, can be very expensive to purchase and maintain. With this model, farmers can forgo all of this hassle and focus on maintaining healthy trees.

 

Rafael Amaya

Tasting Notes Blood Plum, Red Grape, Lime

Variety Caturra

Process Extended Fermentation

Elevation 1700-1800masl

Region Pitalito, Huila

Rafael Amaya comes from a traditional coffee family from Pitalito, Huila. He has been producing coffee for a long time. He has been involved in the picking process and has assisted with the coffee processing for other farms. Rafael developed his personal formula for fermenting washed coffees to obtain higher profiles, scoring 88 and above. Today, his lots are fermented between 60-130 hours without using water (dry anaerobic fermentation) inside Grainpro bags. 

Brew Guide

V60

7 days / 15.5g dose / 245ml filtered water / 96° / 2 minute 30 second extraction

14 days / 16.5g dose / 230ml filtered water / 95° / 2 minute 30 second extraction

21 days / 19.5g dose / 250ml filtered water / 92° / 2 minute 30 second extraction