Your coffee is fully insured during transport
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Shipping
During the transport from the origin to the warehouse and when stored at the warehouse, your coffee is fully insured by Algrano. In case anything happens, we will take care of the issue.
For the road transport to your roastery, you can choose 2 delivery options:
Doorstep delivery (DDP): we will take care of the road transport to your doorstep. We will compare prices and organise the pick-up details. Transport insurance and transport claims are fully covered by Algrano. You have nothing to worry about!
Warehouse pick-up (FCA): you will have to organise the transport yourself, and you would need to instruct your carrier accordingly. You will need to organise the insurance, and in case of transport damage, you will need to raise the claim to your carrier.
For buyers in the EU, Switzerland and the UK the coffee will be provided customs cleared. In case of an intra-community delivery, you will need to report the purchase according to your local VAT regulations.
For buyers in Norway, Iceland and Lichtenstein, we can provide transport to your roastery, but we are not able to import. In this case you would need to register the import.
For buyers in the USA, we will provide customs clearance.
Full of citrus fruits, particularly grapefruit but also raspberries and generally red fruits in a medium coating body, and medium-high citric acidity, crisp.
Financing costs apply until the coffee is released.
The coffee story
From the outside, Hilda Mejía and Álvaro Ramírez Jáuregui look like shy, tranquil farmers. However, after a few minutes of conversation, you realize first impressions are not always true. The couple behind Finca El Sauce enjoys discussing politics around the table and has a long history of work with economia campesina (peasant economy). Their passion for coffee is fuelled by a sense of social and environmental responsibility that translates into every aspect of their farm. They haven't renewd their organic certification for 2021, yet their practices remain organic.
Alvaro at the farm
Being a coffee grower was Álvaro’s childhood dream. Unlike his wife, he didn’t come from a farming family. Born in Tolima, his boyhood coincided with the pinnacle of the FNC (Federación Nacional de Cafeteros de Colombia), a time when Colombian coffee was thriving. “The coffee farms were the best ones. They always had light and water pipelines. Growers had status. The FNC had a bank and exported 75% of all the country’s coffee”, he recalls. Álvaro nursed this vision throughout all of his adult life. He combined his savings with Hilda’s, a systems engineer, to buy El Sauce in 2003.
Despite not having direct experience with farming at the time, Álvaro had spent years traveling the country first as an agricultural advisor and consultant and later executing projects in environmental development. El Sauce is not all about him, though. They both wished to build a profitable farm and help generate more work in the countryside. “We try to help our neighbours, all coffee farmers as well, and show them the benefits of environmental practices. We know we can’t just tell them what to do. They won’t believe us,” Hilda explains. “That is one of the reasons why we want to be successful. Then we can lead by example,” Álvaro adds.
The process
This honey nano-lot is called Uva because we only use the ripest of cherries from our farm. They are not bright red, but of a winey colour, and the level of sweetness of the cherry is very high. As we don't have a big tank on the farm to help us remove floaters we use a small container. We always have two members of staff manually cleaning the coffee from green or overripe beans, a process that is timeconsuming but very precise. Each lot is made of several batches of ripe "uvas" and each batch is the result of no more than 2 days pickings. After cleaning, the batches are taken to a closed barrel to rest and depulped after 48 hours. As the depulping process always happens around 5 pm we leave the coffee fermenting in mucilage inside a tank until the next day at 7 am. In the morning, we lay the beans thinly on modules lined with a mesh fabric. These modules are mobile, so we can either put them inside marquesinas or expose them on the sun to dry. If the weather is good this lot takes 5 days to dry under the sun.
