The coffee story
The 1980’s were a challenging period, with low market prices and adverse climate conditions. Oscar Daza, third generation, assumes the leadership of La Pradera, with a vision to produce extraordinary specialty coffees, certified Rainforest Alliance, Birdfriendly and Organic for world markets.
La Pradera is built on strong family values, that have allowed a successful generational transition.
Oscar and Héctor Jr. received formal coffee training and education at Colombia's prestigious Fundación Manuel Mejía. Hector specialized in Farm Management and Oscar arrived 5 years later to specialize in green productivity- making the farm most productive by applying only green and natural methods. This became Oscar's trigger towards sustainable farming and towards becoming pioneers in organic agriculture in Santander, Colombia. Oscar later received a scholarship to attend Colombia's prestigious CENICAFE (National Center for Coffee Research) where many different coffee varietals where being developed, among them- Castillo. He was able to study coffee genetics and be part of the process of research of the different Castillo varietals. This allowed them to be part of the first farms in Colombia that received seeds when the varietals were released. The brothers planted different lots with different varietals, including several types of Castillo and Colombia. Over the years they have identified the different profiles, strengths and maintenance requirements of each. Careful sustainable farming techniques, selective harvesting practices, along with innovative processing methods have allowed La Pradera to position its coffees in international markets among roasters and consumers that love exceptional coffee- that also appreciate the fact that it is produced and processed sustainably and that it contributes to building the community of Aratoca, Santander, Colombia.
Back for a second consecutive year on the Algrano platform, this specially crafted Castillo is fully eco-washed, after undergoing two different stages of controlled fermentation. Here's the story on the process: 1.Coffee is harvested by hand at its optimal point of ripeness 2.At the mill, coffee cherries are taken to the first hopper where the cherries will be washed to remove excess dust or any leaves or twigs. 3.The coffee cherries will now undergo a period of 24 hour anaerobic fermentation (while still in cherry) 4. Next the coffee is pulped and then will be placed in a sealed hopper for the next period of 36 hours of controlled anaerobic fermentation. 5. When the second fermentation period is completed, the coffee will be pulped and taken to our eco-wash station. We use innovative equipment to make an efficient use of the precious resource that water is. 6. The coffee is then transported via bands to our pre-drying deck. We discovered that the moving bands, reduces physical damage to the coffee bean. The pre-drying deck allows the coffee to take a rest to stabilize in between the fermentation, wash and drying phases. 7. The coffee is then slowly dried until it reaches a humidity of between 10.5 and 11% 8. The coffee is then stored in Grainpro bags until the moment when it will be threshed and prepared for export. 3.It will then 24 cereza anaerobico 36 mucilago anaerobico
La Pradera is a family-owned organic estate farm in Aratoca, Santander. Four generations of the Daza Bautistas have been directly involved in the production, processing and export of exceptional, organic, specialty coffee. In the early 1970’s Mr. Héctor Daza began the transformation of the family farm into a coffee paradise, by planting diverse timber and fruit trees, creating a beautiful shade canopy for the different varieties of coffee he planted. This was the starting point of a lifelong commitment to environmental practices at La Pradera. The 1980’s were a challenging period, with low market prices and adverse climate conditions. I, Oscar Daza, third generation, assumed the leadership of La Pradera, with a vision to produce extraordinary specialty coffees, certified Rainforest Alliance, Birdfriendly and Organic for world markets.Translate
December, 2020 - December, 2020
Average yearly production in bags
Coffee Quality Evaluation
Cupped: January, 2021
Cupped: January, 2021
|Key flavor notes||
AlgranoLemon, Red fruit, Stone fruit, Floral Rose, Toffee
AlgranoToffee in the aftertaste, mild-medium citric acidity, quite bright as a whole, with light and soft body, elegant, with dominating red fruit and tiny floral touch.
Once the ordering period ends we will consolidate all coffees in a shared container. During transport, your coffee is fully insured. We will keep you informed about the shipment status.
Upon arrival of the coffee at the warehouse, you can choose between 2 delivery modes:
- Doorstep delivery: We will take care of transport to your roastery. We will provide your coffee fully insured until it is ready for unloading from the truck at your roastery.
- EXW (ex. warehouse) means that we will provide the coffee ready for pick-up at the terminal of the warehouse. You are responsible for organising transport and insurance from the warehouse to your roastery.
Currently, we can deliver coffee anywhere in Europe, except Hungary. For all European buyers, the coffee will be provided custom cleared in any case. Roasters in Switzerland choosing EXW will be responsible for customs clearance.
When calculating price, you can select your preferred currency: USD, CHF, EUR, or GBP.
2 payment methods are accepted on Algrano:
1. Buy now, pay later
Pay your coffee after its delivered in Europe. This option generates an additional fee, displayed in the shopping cart.
3. Pay 10 days after placing the order
We will send you a 10 day invoice straight after you placed your order.