Cartel introduces three Colombias
This fully washed coffee consists of the Caturra, Castillo, and Colombia varieties, grown between 1500 and 2000 meters above sea level. San Marcos is a cooperative of 30 producers from the region of Timaná, which is located in Huila, Colombia. Colombian coffee is known for extremely clean character and boasts two harvests per year due to equatorial proximity. We love to carry great examples like this of such an integral country of origin.
We taste: cran-apple acidity, caramel sweetness, and a juicy body.
DECAF COLOMBIA EXCELSO
This coffee underwent decaffeination at the Mountain Water facility in Veracruz, Mexico. This unique non-chemical decaffeination process uses the clear pure waters from the highest mountain in Mexico, Pico de Orizaba (known as Citlatepetl in the indigenous language) to gently remove the caffeine from the green beans.
The process works by immersing the green beans in water in order to extract the caffeine content. The water preserves the soluble flavor components of the green beans and this protects the original characteristics of the coffee.
In order to remove the caffeine from the water containing these soluble flavor elements, the water is passed through a filtration system. This produces a solution comprising the mountain water and the soluble coffee flavors, now free from caffeine.
The resulting green coffee is 99.9% caffeine-free. The beans are then dried to the required moisture content prior to export.
The Mountain Water Process is patented and is also organically certified in accordance with the regulations of OCIA, NOP and JAS. It is also Kosher certified.
We taste: peach acidity, vanilla sweetness, and a creamy body.
MARIA ROSA OIDOR
This is a perfect example of the potential for Colombia to produce exceptional lots from small family farms. Maria’s farm is at the impressive elevation of 2000 meters above sea level in the Cauca region. Her Typica, Tabi, and Caturra trees benefit not only from the qualitative benefits of high elevation but are also less susceptible to coffee leaf rust, a fungus which thrives in slightly lower elevations.
Like most family farms in the area, cherries are wet milled by hand and then dried ‘en pergamino’ (in parchment) right on the farm. Normally, traceability would be lost as Colombian coffee associations would combine all regional coffees to have more selling power, but Maria’s coffee is so exceptional, it is kept out of this ‘blending’ so the quality can be preserved.
We taste: red apple, dulce de leche, and subtle orange blossom.