COLOMBIA HUILA SELECT #1312

Curator's Notes

Huila is one of the finest coffee growing regions in Colombia. Small, eco-conscious farming is the standard practice, and family farms take great pride in their work. In this free-wheeling Huila, enjoy a cherry sweetness and a long, rich finish.

Roaster's Notes

Notes: Bing Cherry, Marzipan & Bakers Cocoa Farm: Various Farms from Huila Dept. Varieties: Caturra, Colombia & Castillo Processing: Washed Altitude: 1950 Region: Huila While Huila is naturally blessed with optimal coffee growing geography, the key to great quality coffees from the areas around San Agustin (such as this lot) are the growers themselves. Coffee farming within the region is overwhelmingly small-scale. Indeed, approximately 80% of producers from the region farm coffee on less than 3 hectares of land. These small farms are tended by individual families with labour only very rarely being contracted out, which leads to more thorough and intensive management practices and great pride in the final product – which is, itself, an extension of the family. Towns in this region have stunning views across the valley to the hillslopes across. Mercanta has worked within the Huila region for nearly 25 years, working to pioneer the commercialization of specialty coffee throughout the region, resulting in some stunning coffees from this area of optimal natural conditions for coffee farming. This has included the establishment of the ‘Club San Agustin’, which identifies the 50 top quality producers via an annual cupping competition. This competition, over the years, has resulted in strong direct relationships and sourcing from individual farmers, including the provision of technical services for improved agricultural practices with a strong focus on cup quality. In support of their efforts, ‘Club Agustin’ producers receive year round technical assistance, including soil analysis, and receive help in processing recommendations, including guidance in drying processes and wet mill maintenance. These producers are a carefully-selected group of small producers who understand strict quality standards and are fully committed to producing and delivering their best coffees. Among these producers, we can find several participants in and some winners of COE competitions. A most recent example of one is a long-term ‘Club’ participant, Alirio Aguilera who’s Finca San Isidro won 1st place in 2013’s Cup of Excellence competition. Support also is given with regards to social well-being. In 2004, a community centre was built in the nearby town of Alto del Obispo which offers child care and infant nutrition programs for up to 80 children daily (with all operating costs covered by our exporting partner). Improvements in the community centre are also being planned, particularly the construction of a football pitch/sports field for the children. About processing: Coffee farming in the remote region of South of Huila is different from some other regions of Colombia. More than farming, it is an art which has been passed on through generations. Every family manages their own cultivation, usually farming with very minimal chemical inputs. They also do their own harvesting - usually with the help of neighbours and extended family. After the red and ripe cherries are picked, they are usually floated in plastic tanks to remove any underweight cherries. They are then pulped by passing them through a manual pulper at the family farm (usually located close to the main house). The waste from this process will be used later as a natural fertilizer for the coffee trees. Coffee is then fermented anywhere from 12 to 18 hours, depending on the weather, and then washed using cold, clean water. Once this process is complete, many of the farmers sun dry their parchment on patios or on the roofs of their houses (elbas). Farmers in this part of Huila have designed a mechanism by which they can slide the roof with pulleys to cover the coffee in case of rain. Some farmers dry their coffee on parabolic beds under the sun. These parabolic beds, known locally as marquesinas – which are constructed a bit like ‘hoop house’ greenhouses, with airflow ensured through openings in both ends – both protect the parchment from rain and mist as it is dried and prevent condensation from dripping back on the drying beans. The parchment is delivered directly by the producer to our exporting partner’s warehouse in Pitalito, where it will eventually be dry milled. At this stage, a premium over prevailing market prices has already been agreed with these exceptional producers. Once the coffee is received, it is carefully graded and cupped. Additional premiums are paid based on the cup score, evaluated by Q Graders. The beans have been carefully selected to meet the regional quality standards. Only those who meet the cup profile standards are then milled, sorted and classified for export under the strict supervision of quality control professionals. This unique coffee is carefully selected by electronic sorters to produce a zero defect coffee.