Community Lot Planadas - Colombia

Producer: Community Lot Planadas

Region: Planadas, Tolima, Colombia

Exporter: Azahar (We have been purchasing coffee from Azahar since end of 2020)

Importer: Covoya

Price Paid: €9.83/kg

FOB: €9,27/kg

Farm Gate: COP1,562,500/carga of dried cherries

Varietals: Castillo, Caturra, Colombia

Processing: 80 hours anaerobic - Natural

Tasting Notes:

Aroma: berries, melon, yellow flowers, apricot, red wine, berries, dark chocolate, stone fruit, floral, slightly savory

The flavours and possibilities that coffee processing can make happen these days is astonishing. That's why we will always have at least one of these kind in our portfolio.

For many years now we have been sourcing coffee from Colombia through Azahar. We really believe in their approach of improving the livelihood of producers and came in contact more than 4 years ago. We were amazed about their contributions and being the driving force of the Specialty Coffee Transaction Guide. Follow the links if you want to find out more about their work.

These are the words from Azahar that describe the producers and the coffee itself:

At 430 kilometers from the capital city of Bogota, Planadas is a hidden gem located in the southern region ofTolima, Colombia's coffee landscape. Nestled in the foothills of the Central Andes, this area boasts ideal conditions for cultivating exceptional specialty coffee, thanks to its high altitudes, fertile volcanic soils, and microclimates. Planadas is home to a community of dedicated coffee growers, many of whom are committed to sustainable and organic practices. These growers produce beans with complex flavor profiles, characterized by vibrant acidity and rich sweetness. The region's commitment to quality and innovation has earned it a reputation as one of Colombia's premier coffee-growing areas. Today, the strength of the regional economy is driven by its coffee production.

The coffees in this blend were grown by producers whose farms are situated between 1,560 and 1,780 m.a.s.l. from various municipalities. After carefully hand-selecting the Castillo, Caturra, and Colombia cherries for ripeness, the coffee underwent an 80-hour anaerobic fermentation, where the cherries ferment naturally in the absence of oxygen. After fermentation, the beans are mechanically dried for another 80 hours, which ensures more uniform flavors. The cherries were milled to expose the green coffee beans, often displaying a yellowish hue as a result of the natural process. The resulting coffee features a clean, well-rounded cup with a smooth mouthfeel of tropical and red fruit notes and floral aromatics with hints of melao de panela, a bold form of panela that resembles molasses in consistency.

Brew Recipe:

• 16g to 250g,
• 93 degree water
• coarse grind (Filter)
• with ceramic V60 size one
• only one constant pour after blooming
• short brew time 1:30