Colombia - El Tambo

Origin // Colombia

Region // Cauca

Farm // El Tambo

Variety //  Castillo

Elevation // 1850-1900 masl

Process // Washed

Flavor Notes // Graham Cracker, Melon, Smooth Finish

Espresso Preparation // 18 grams in, 36 grams out, 29 - 31 seconds

Coffee Preparation // 1:17 Coffee to Water Ratio

This coffee out of southwest Colombia pulls together everything we want out of a washed coffee. A strong backbone of honeydew melon and graham cracker carry the cup to the finish that pull through like silky smooth oreo cream. We love this coffee on both espresso and pour overs. We wanted to put double stuffed oreos on the packaging, but didn’t want the big guys to come after us (lol). This coffee is from the ASMUCAFE project in El Tambo which is a women run organization that’s mission as an association is to improve their families' quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support.

The coffee, all of which is of Castillo variety, is picked as bright red cherries, and undergoes a somewhat unusual "double" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8–12 days