All coffee is sold as whole beans.
This wonderful lot by producer Rodrigo Perafán is an exceptional Colombian with incredible sweetness and clarity in the cup.
This is a washed lot with an anaerobic in-cherry phase, coupled with an extended dry fermentation stage. Rodrigo also practices gradual 2-phase drying after processing. As he aims for an optimal 10.5% moisture and due to the climate at his farm, it often takes him more than a month to dry his washed coffee.
Rodrigo is part of the Cedro Alto producer collective. Cedro Alto provides its members with technical assistance and cupping feedback so that they may continually strive to improve cup quality, and therefore prices.
Being a collective means resources are shared so small farmers can operate independently and enjoy the same efficiency as larger entities. Each producer that is a member of the collective sends samples of each harvest or microlot they produce to the Cedro Alto cupping lab where they receive valuable detailed feedback from a team of experts. If cup quality reaches the agreed-upon level, the collective pre-finances the producer, effectively purchasing their parchment coffee at the price that roasters or importers would pay for it, minus costs. It is then the collective's responsibility to mill, export, import, warehouse, market, and sell; as the farmer has already been paid.
This vertically integrated organisational style means that the producer is well supported in all technical aspects of their coffee to improve quality. They also benefit from having access to much larger international audience while incentivised by being paid prices reflective of their quality.
PROCESS: WASHED ANAEROBIC IN-CHERRY AND EXTENDED DRY FERMENTATION
REGION: FINCA LAS PIEDRAS, LA ARGENTINA, HUILA
CUP: MANDARIN, CARAMEL, MAPLE SYRUP & WHITE TEA