Past
Private
Finca Portobello - Organic Tolima
dorigenn
Arabica
Your coffee is fully insured during transport
Learn more
- Origin
- Colombia
- Producer
- dorigenn
- Variety
- Caturra, Colombia, Typica
- Process type
- Fully washed
- Altitude range
- 2000m - 2100m
- Harvest period
- April, 2021 - July, 2021
- Seller's cupping score (SCA)
- 86.0 points
- ID
- CO-168-202104-ProColombia-Sostenible-Dorigenn
Pay in your preferred currency
You can choose between USD, CHF, EUR, or GBP.
Pay 10 days after placing the order
No financing costs
Buy now, pay later
Financing costs apply until the coffee is released.
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.
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.