The coffee story

Finca Portobello is a family farm located in the village of Montalvo at an altitude of 2,100 metres above sea level. The farm is located at a short distance from Nevado del Huila, the highest volcano in Colombia, and receives its cooling winds.  

This farm stands out for its careful post-harvest processes and its eco-friendly agricultural practices. The coffee plants it cultivates are Caturra, San Bernardo and Typica. The shade trees, including some representative of the region, are Guamo, Chachafruta, Carbonero, Banana and citrus trees, which help to fixate nitrogen in the soil and maintain a layer of organic matter that makes chemical fertilisation unnecessary.

The Portobello farm is located in the department of Tolima, in the centre of Colombia. Tolima is divided into three main regions: a flat region in the valleys of the Magdalena and Saldaña rivers; the south-east, comprising the western slopes of the eastern mountain range; and to the south of that, there are slopes with excellent climatic and environmental conditions for the production of mild coffee. 

The beans produce a cup of medium acidity and mild coffee, thanks to the fragmented cultivation and excellent climate of the region, giving consumers the pleasure of tasting the fruit of the laborious process of harvesting and sorting, as well as the charm of the people in this region. 

This region has an exceptional microclimate for the cultivation of coffee, a unique terroir in the world, as these slopes are enriched by the ash from the Nevado del Ruiz volcano and the fertile sands of the Tatacoa desert that bring rain to this mountain range, the highest in Colombia.

The cold nights that fall from the snow-capped mountain range bring an early start to the rising sun, intensifying the remarkable organoleptic conditions of the coffee. The thermal and light shock - cold nights and warm days - help to moderate the sugars, conserve the acids and intensify the aroma. It makes for an explosion of flavours in the mouth and for aromatic oils that delight and indulge the spirit.

The farm is blessed with favourable climatic conditions due to the altitude of 2,100 m. The coffee is also processed at this altitude. The mucilage is completely removed from the coffee beans at the wet mill. The beans are placed in fermentation tanks until the mucilage that covers the parchment loses its mucous texture and acquires a rougher feel. This process lasts between 12 and 24 hours. The result is a washed process coffee that is more acidic and much lighter in body.

The process

The ripe beans are harvested by hand and then sorted to remove leaves, green or pintones, stones and any other impurities or dirt that may have been mixed in at the time of harvesting. The next step is to separate the pulp or husk from the kernels contained inside the cherry. This process is known as pulping and is done with a machine that squeezes the cherries between fixed and movable plates. The skin remains on one side and the beans remain on the other side. The beans, now stripped of their husks, are covered with a viscous substance known as mucilage or coffee honey. In the washing process, the mucilage is completely removed by placing the beans in fermentation tanks until the mucilage loses its mucous texture and takes on a rougher feel. It takes between 12 and 24 hours for the mucilage to be completely removed. This also depends on the ambient temperature, the thickness of the mucilaginous layer and the concentration of the enzymes. At this stage, washed parchment coffee has a moisture content of about 57%. In order to reduce the moisture content to a maximum of 12.5%, the coffee is dried in the sun. Sun-drying takes place on large, smooth brick or concrete surfaces called patios, on movable wooden beds or on tables made of wood. The beans are spread out in layers of between 2 cm and 10 cm and turned frequently to achieve uniform drying. Sun-drying should take 5 to 10 days, depending on the temperature and humidity of the environment.
CO-168-202104

Finca Portobello - Organic Tolima

  • $7.66 USD / kg FOB Conventional (no certification)
  • $7.96 USD / kg FOB Organic
Origin
Colombia
Variety
Caturra, Colombia, Typica
Process type
Fully washed
Altitude range
2000m - 2100m
Harvest period
April, 2021 - July, 2021
Algrano's cupping score (SCA)
86.5 points
Available quantity
500 X 70 kg bags
Minimum order quantity (MOQ)
3 bags
Samples unavailable
Add to cart
  • Samples are unavailable
  • Shared shipments available
    • FCA pickup in Bremen from January, 2022
      Orders possible until 2021-11-14
  • Custom shipments available
  • Doorstep delivery available
    We can arrange delivery to your roastery
Produced & offered by dorigenn
  • Colombia
  • Group of farms
  • Organic, Colombia Organico
  • 0 sales on Algrano

Trabajamos con cafés especiales

Dorigenn es una empresa está ubicada en Colombia, Sudamérica específicamente en Mosquera, Cundinamarca cerca de Bogotá, esta zona es reconocida por ser la capital de Colombia. Trabajamos cafés especiales, trabajamos con café verde puntaje scaa 84, en Colombia hay 5 regiones, solo 3 regiones producen café verde, la región de la andina, la región de la Orinoquia y la región del Caribe decidimos elegir el mejor café para formar parte de nuestro producto. Nos comprometemos a obtener y seleccionar café de la más alta calidad de Colombia. Solo compramos cafés con una puntuación de 84 o más sin defectos primarios o equivalentes secundarios según los estándares de la SCA. Estamos comprometidos con trabajar con cafés sustentables certificados en sellos de responsabilidad social corporativa, como orgánicos, UTZ, Rainforest, FairTrade

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The coffee story

Finca Portobello is a family farm located in the village of Montalvo at an altitude of 2,100 metres above sea level. The farm is located at a short distance from Nevado del Huila, the highest volcano in Colombia, and receives its cooling winds.  

This farm stands out for its careful post-harvest processes and its eco-friendly agricultural practices. The coffee plants it cultivates are Caturra, San Bernardo and Typica. The shade trees, including some representative of the region, are Guamo, Chachafruta, Carbonero, Banana and citrus trees, which help to fixate nitrogen in the soil and maintain a layer of organic matter that makes chemical fertilisation unnecessary.

The Portobello farm is located in the department of Tolima, in the centre of Colombia. Tolima is divided into three main regions: a flat region in the valleys of the Magdalena and Saldaña rivers; the south-east, comprising the western slopes of the eastern mountain range; and to the south of that, there are slopes with excellent climatic and environmental conditions for the production of mild coffee. 

The beans produce a cup of medium acidity and mild coffee, thanks to the fragmented cultivation and excellent climate of the region, giving consumers the pleasure of tasting the fruit of the laborious process of harvesting and sorting, as well as the charm of the people in this region. 

This region has an exceptional microclimate for the cultivation of coffee, a unique terroir in the world, as these slopes are enriched by the ash from the Nevado del Ruiz volcano and the fertile sands of the Tatacoa desert that bring rain to this mountain range, the highest in Colombia.

The cold nights that fall from the snow-capped mountain range bring an early start to the rising sun, intensifying the remarkable organoleptic conditions of the coffee. The thermal and light shock - cold nights and warm days - help to moderate the sugars, conserve the acids and intensify the aroma. It makes for an explosion of flavours in the mouth and for aromatic oils that delight and indulge the spirit.

The farm is blessed with favourable climatic conditions due to the altitude of 2,100 m. The coffee is also processed at this altitude. The mucilage is completely removed from the coffee beans at the wet mill. The beans are placed in fermentation tanks until the mucilage that covers the parchment loses its mucous texture and acquires a rougher feel. This process lasts between 12 and 24 hours. The result is a washed process coffee that is more acidic and much lighter in body.

The process

The ripe beans are harvested by hand and then sorted to remove leaves, green or pintones, stones and any other impurities or dirt that may have been mixed in at the time of harvesting. The next step is to separate the pulp or husk from the kernels contained inside the cherry. This process is known as pulping and is done with a machine that squeezes the cherries between fixed and movable plates. The skin remains on one side and the beans remain on the other side. The beans, now stripped of their husks, are covered with a viscous substance known as mucilage or coffee honey. In the washing process, the mucilage is completely removed by placing the beans in fermentation tanks until the mucilage loses its mucous texture and takes on a rougher feel. It takes between 12 and 24 hours for the mucilage to be completely removed. This also depends on the ambient temperature, the thickness of the mucilaginous layer and the concentration of the enzymes. At this stage, washed parchment coffee has a moisture content of about 57%. In order to reduce the moisture content to a maximum of 12.5%, the coffee is dried in the sun. Sun-drying takes place on large, smooth brick or concrete surfaces called patios, on movable wooden beds or on tables made of wood. The beans are spread out in layers of between 2 cm and 10 cm and turned frequently to achieve uniform drying. Sun-drying should take 5 to 10 days, depending on the temperature and humidity of the environment.
Algrano
Algrano
Cupped: June, 2021
dorigenn
Seller (Pending)
Cupped: N/A
SCA Score
Algrano
86.5
Seller (Pending)
86.0
Key flavor notes
Algrano
Red apple, Apricot, Stone fruit, Floral, Rose
Seller (Pending)
Caramel, Red ripe fruit, Lingering, Medium body, Mild acidity
Quality comment
Algrano
Elegant and soft, with notes and stickiness of cooked apple, coating mouthfeel and medium body, medium supportive malic acidity very nice sweet finish. Beautiful espresso for an open minded coffee drinker who wants to take one step further in experiencing and experimenting.
Seller (Pending)
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FAQ


Shipping
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.

Currencies
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.