Finca El Cedro
Aromatic, juicy and sweet with blackcurrant and peach notes, full body and bright acidity with a pleasant aftertaste.
720฿ – 2,680฿
- Country: Colombia
- Region: Inzá, Cauca
- Town: San Antonio
- Farm: El Cedro
- Owner: Francisco Cuchimba
- Processing: 36 hours fermentation, fully washed & dried on parabolic beds.
- Altitude: 2,050 metres above sea level.
- Varietal: Caturra, San Bernerdo and Colombia
This microlot was produced and processed by Francisco Cuchimba, a smallholder member of the ASORCAFE – Inzá, Cauca producer group. In the world of specialty coffees, the individual farmer is typically highlighted. It is important to remember, however, that for smallholder farmers, growing coffee is almost always a family effort. This principle is exemplified in this small, speciality lot. Truly, the credit belongs not only to Francisco but also to his entire family, who have been growing coffee in their small farm, El Cedro, in Inzá, Cauca for over 40 years.
Dona Marcelina, the matriarch of the family, often sits on the small terrace, manually shaking and sorting the coffee to separate the good beans from the defective ones. The family’s efforts to ensure the best quality coffee are substantial and every person plays a part.
Don Francisco and his family have their efforts validated through their producer organisation, ASORCAFE (Asociación de Productores de Café del Oriente Caucano). They have joined the organisation in hopes of reaching speciality markets around the world. With the advice and support of ASORCAFE, their coffee quality has finally received recognition through inclusion in the association ́s micro-lot program.
ASORCAFE represents, in total, some 450 producers from across the Department. This specific lot, however, has been selected only from the Cuchimba family’s production this year. Every single producer delivering to the group has their lot cupped by the Association’s cupping lab in Pedregal. Lots scoring 85 points or more are reserved for the Inzá, Cauca microlot offered by Mercanta. However, encouraged by our partners in Colombia, Santa Barbara Estates, the group has also begun to reserve those lots that cup even higher than 85 points or that demonstrate exceptional or unique qualities.
This coffee is fully washed, with 36 hours fermentation, and then dried on parabolic beds resulting in an aromatic, a sweet and a juicy cup with notes of blackcurrant and peach and complexity.