Oscar's Citric Punch - Washed Castillo Organic
Hacienda Cafetera La Pradera
- 49 sales on Algrano
- 2 Avg. orders per roaster
- 26 Roaster relationships
- Origin
- Colombia
- Producer
- Hacienda Cafetera La Pradera
- Variety
- Castillo
- Process type
- Fully washed
- Altitude range
- 1680m - 1890m
- Harvest period
- December, 2019 - December, 2019
- Seller's cupping score (SCA)
-
84.0
points
Updated January, 2020
- ID
- CO-40-201912
"This double fermentation washed lot is part of our standardized specialty coffee processes at La Pradera, that represent the coffee we can produce in larger quantities at the farm, and that has the distinctive combination of caramel and panela (sugarloaf) sweetness with bright notes of exotic citrus characteristic of the region, such as orange and pomegranate. We wanted to offer this coffee here because it is a good representative of the farm and our region: the citric and caramelly profile is characteristic of Santander. Every day, coffee is manually picked, weighed at different parts of the farm and loaded on to the back of a truck. We pay our workers handsomely so they will only pick ripe cherries. The driver takes the cherries back to the processing plant, where the pickers are waiting to unload the stuffed jute sacks into a tank. The coffee will rest overnight while undergoing its first fermentation process of about 18 hours. The next day these coffees are de-pulped and fermented again for 24 hours. We have an Eco-Washer at the farm where the mucilage is removed without using great quantities of water. It is connected to a conveyor belt that moves the beans to a pre-drying platform, a covered terrace where they stay until the next day. We lay the bed as a thick layer that will be moved a few times during the day. This initial stage reduces the moisture content of the coffee from 60% to 45%, enough so we can take it to the mechanical drier, the Guardiola, without causing a thermal shock. It's a gentle way of drying coffee that we found has great results. Once inside the machine, we dry the coffee at temperatures of up to 38C. It is a slow process and we stop the machine every 20 hours so the coffee can rest and the humidity levels stabilize. " - Hacienda Cafetera La Pradera, January, 2020
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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.
The process
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 anaerobicoMore from this seller
Media Luna Double Fermentation Washed Organic- Varietal Bouquet Colombia, Castillo, Caturra
Offered by Hacienda Cafetera La Pradera Verified Seller
- Origin
- Colombia
- Score
- 83.0
- Process
- Fully washed
- Bags available
- 3 X 70 kg
- Minimum order
- 1 bag