TRADITIONAL
Nº 219 Colombia El Bombo
Country: Huila
Process: Washed
Grown / Region: Huila
Altitude: 1350m - 1800m
Varietals: Bourbon, Castillo, Caturra, Colombia
Producers: 15 women working in the Asobombo Co-op
Tasting Notes: Baked Apple, Caramel & Toasted Hazelnut
Roast Level: Medium - Dark 4/5
FARM NOTES:
This lot was produced by 15 female members of Asobombo, a farmer cooperative, based in the Huila region; they are part of an ongoing investment to emphasize the importance of women's work in the local coffee community. These skilled producers are dedicated to producing high quality lots, through a focus in cultivation and processing.
The women contributing to this lot, and their families, selectively handpick ripe cherry and process it on their farms. They pulp the cherries on small hand-crank pulpers and ferment the cherry in tanks for 12-36 hours. Following fermentation, the coffee (with parchment intact) is washed in clean water and laid in parabolic beds, marquesinas or patios to dry. During the drying process the coffee is raked frequently to ensure even drying.
Farms in the Pitalito vicinity tend to be bigger than those of other regions at between 3-5 hectares. Many people migrated to Pitalito in 19th and 20th centuries from Narino in search of affordable, fertile land. In addition to growing coffee, many producers in here grow sugarcane. Asobombo has helped members of the community build mills where the sugarcane can be processed into panela, which can be used or traded locally.
Huila is one of the most well known coffee growing regions in Colombia. It is one of three departments where the Colombian Massif is located. The massif is known locally as Nudo de Almaguer and provides 70% of safe drinking water and agricultural water for the Colombian population. The mountain range also features volcanic soil and is home to Colombia's largest river, 'The Magdalena'.
This coffee surprised us during our testing phases of roasting. The density of the coffee meant that more heat was required throughout the process in order to fully develop all the flavour characteristics. The coffee lends itself to a darker roast profile because its natural sweetness creates such a great balance to those flavours we typically associate with roasting, e.g. toasted nuts, cocoa. The result is a rich and rewarding cup that is hard to brew badly!
DISCOVERY
Nº 220 Tanzania Korongo
Country: Tanzania
Process: Washed
Grown / Region: Mbozi, Mbeya & Mbinga
Altitude: 1600 - 1900masl
Varietals: Blue Mountain , Bourbon, SL28, Typica
Producers: Various Smallholders
Tasting Notes: Blackcurrant, Lemon & Assam Tea
Roast Level: Medium 3/5
FARM NOTES:
Korongo is a regional blend from the Southern Highlands of Tanzania. It contains Blue Mountain, Bourbon, SL28, and Typica varietals from washing stations across the Mbozi, Mbeya, & Mbinga regions. Coffee cherries are hand-harvested, pulped, then put through a washed process fermentation before being dried on raised beds for 14-20 days.
Tanzanian coffee has historically been somewhat of an underdog when it comes to East African coffees - but this coffee really is an exception. There is a bright sparkling acidity that is well balanced by lots of juicy fruit flavour and a more delicate tea-like finish. The density of these beans can make for tricky roasting, but it has taken the heat well and all the inherent sugars are well caramalised - producing a naturally super sweet cup of coffee!