Palmitas La Aldea Morron

Sweet with notes of Chocolate, Honey and Blueberry, full bodied and mild acidity with a long aftertaste.

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  • Country: Colombia
  • Region: Antioquia
  • Town: Palmitas (Medellín)
  • Farm: 50 small holder farmers
  • Owner: Various Member of CoopOccidente
  • Processing: Fully washed and sun dried on patios, raised bed and solares.
  • Altitude: 1,900+ metres above sea level
  • Varietal: Caturra, Colombia, Castillo

In 1986 a group of organized coffee growers from Colombia’s department of Antioquia, tired of the vagaries of the coffee market in the region, took the first steps toward the formation of the Cooperativa de Caficultores de Occidente (Cooperative of Coffee Growers of the West), also known as CoopOccidente. This exceptional lot of coffee is an eventual outcome of their actions.

This lot is from a sub-group within the cooperative – some 50 families all of whom hail from a village called San Sebastian de Palmitas or simply Palmitas, one of the 5 villages (corregimientos) of Medellin city, established in 1745. Around 50 farms have contributed to this blend, all of whom have achieved Fair Trade certification. The producers in the blend all strive to establish processes that lead to improving cup quality and consistency between lots, and their actions are supported by the cooperative.

All 50 producers that have contributed to this lot are small holders, where the labor to cultivate and harvest coffee is provided almost entirely by family members. Renovations and prunings are done at a rate of around 20% per year, with the aim of a fully renovated crop every 5 years or so without sacrificing in productivity or affecting finances prohibitively. This means that the average age of the trees is 5 years: young and healthy. Normally two annual fertilisations are sufficient, if applied according to cooperative best practices.

Each of the farms has its own, independent washing and drying stations which are normally is adjacent to the house. Coffee is selectively hand picked and then pulped on the same day using mechanical pulpers. Coffee is fermented for around 15 hours before being fully washed and, then, delivered to dry in small, hand-constructed greenhouses (marquesinas), raised beds or patios.