Finca El Jardin, Colombia (Natural) Specialty Coffee

12,44 EUR
Cupping notes
Cherry, Prune, Old Rum, Medium Tartaric Acidity, High Sweetness, High Body

In the bag, you will find coffee beans.
We can grind the coffee for you! All you need to do is mention in the Observations Box, before completing your order, how exactly you need it: for espresso, filter, mokapot, etc.

Roasting profile by Bogdan Georgescu - World Coffee Roasting Vice-Champion and Romanian National Champ
Roasted on Probat P12
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Product Code: El Jardin Colombia 250 g Do you need help? +40372901448
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  • Description
Origin Colombia
Region Algeciras, Huila
Farm El Jardín
Producer Edwin Sambrano
Fermentation Natural
Arabica Variety Caturra
Altitude 1600m
Roasting profile Omni Light (good for espresso | filter)
Resting period Filter 7 days | Espresso 14 days
 
 
Finca El Jardín is located in the north of Huila in the municipality of Algeciras at 1600 meters above sea level. Algeciras was a territory impacted by Colombia's armed conflict, which was the reason why coffee cultivation in this area was unknown for a long time. It was only in 2010 approximately that the coffee growing potential developed in this area was discovered and is conserved to this day.

Edwin Sambrano is the owner of Finca El Jardin and has one of the best naturals in Colombia, characterized for being very fruity and clean.

The process of natural fermentation of this Caturra is done in 40-liter tanks with air traps to release carbon dioxide and prevent air from entering. The fermentation time depends on the amount of sugar and microorganisms in the cherry and can take from 36 to 72 hours, based mainly on the rate of dioxide release because as the fermentation process is completed, the dioxide release slows down.
 

Arabica Variety

Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. Caturra has a single-gene mutation that causes the plant to grow smaller (called dwarfism). Its name derives from the Guarani word meaning "small." It is also called "Nanico." After Caturra’s discovery, selections were made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil, starting in 1937. Breeders were interested in Caturra’s small size, which allows plants to be placed closer together, and its closely spaced secondary branches, which enable it to produce more fruit in the same space.

The selection process for Caturra was called mass selection, meaning that a group of individuals is selected based on their superior performance, seed from these plants is bulked to form a new generation, and then the process is repeated. The variety was never officially released in Brazil but has become common in Central America.

It was introduced in Guatemala in the 1940s, but widespread commercial adoption didn’t happen for another three decades. From Guatemala, it was introduced to Costa Rica, Honduras, and Panama. Today, it is one of the most economically important coffees in Central America, to the extent that it is often used as a “benchmark” against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country’s production until a government-sponsored program beginning in 2008 incentivized the renovation of over three billion coffee trees with the leaf-rust-resistant Castillo variety (which has Caturra parentage).

 

Fermentation Natural
Natural process, dry process, unwashed, or natural sundried all refer to the same method of processing that usually involves drying coffee cherries either on patios or raised beds in the sun. To prevent the cherries from spoiling, they are raked and turned throughout the day and then covered at night or during rainstorms. This process, which can take 3-6 weeks normally, is the more-traditional method of processing coffee. This process of drying the cherries out in the sun originated in places without reliable access to water and usually works best in areas with low humidity and infrequent rain — such as parts of Ethiopia and Yemen — although there are farmers using the natural process in other places as well, like central or south America.
After the cherries have been dried to the optimum level, they are sent to mills to separate the seeds from the rest of the dried fruit, otherwise known as being “hulled.”
 

Customer Support Roastery Shop (31 Vulturilor) Mon - Fri 08 - 17. Sat 09 - 14. Sun closed | MABÓ ONE (12 Petru Rares): Mon - Fri 08 - 17. Sat - Sun 09 -17

+40372901448 wholesales: sales@mabo.coffee; other questions: orders@mabo.coffee

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