Specialty Coffee Colombia Sukaala Agrarian Coffee Washed

Discover our specialty coffee Cafè Agrario from the heart of Tolima, Colombia. Grown between 1700 and 1900 meters, this washed coffee offers a Sweet and Round profile. Let yourself be wrapped in notes of Brown Sugar, Dried Fruit, and Vanilla, combined with a smooth body and medium acidity. An exceptionally sweet and velvety cup experience. FARMGATE PRICE: €7.78 (paid directly to the farmer) The Farmgate price is ultimately the actual price paid to the farmer who produced the coffee at origin. It is the most transparent price you can find. To the Farmgate price, the following costs must be added before reaching the roastery: Packaging costsHandling costs at originLogistics costs (shipping and customs duties)Handling costs upon arrivalCustoms clearance and phytosanitary inspection costs in EuropeInternal transport costs SENSORY DESCRIPTION GCB Score:86.00 points out of 100 Sensory profile: Sweet and round Aromatic Notes: Brown sugar, Dried fruit, vanilla Taste & Body: Medium acidity, very sweet and smooth TECHNICAL DESCRIPTION OriginColombiaAreaTolimaCooperative/FarmSukaalaMicrolotCafè AgrarioAltitude1700-1900mVarietyColombia, Castillo, CaturraProcessWashed FULL DESCRIPTION Sure, here is the translation: Café Agrario is an association of producers from Ortega, Tolima. This association was born with a political purpose, where the leader never intended to seek help from the government or other entities aimed at helping farmers achieve better yield and quality. At first this did not cause problems for the members, but over time and with the formation of new associations in the region, the members realized that this type of help is the reason why associations are created – not for political purposes. This original political leader came from the conflict/guerrilla for which Tolima was known in previous years. After 6 years, the association changed leaders and direction and began receiving help from government entities. The progress of the association and coffee farmers in terms of quality and quantity has been enormous. They focused on specialty coffee, trying to increase their income by producing better quality coffee. The coffee from this association is processed as fully washed coffee because drying coffee in their climate is particularly difficult. Farmers soak the coffee to remove unwanted material and empty beans, then depulp the cherries and let the beans ferment overnight for 12-16 hours depending on the weather, then wash it thoroughly before taking it to the parabolic solar dryers which are used for 8-12 days to dry the coffee to 10.5%. The biggest challenge that local farmers face is the lack of knowledge and limited communication, as they are very far from any nearby city. For this reason, the Siruma workshops have been very useful for them to acquire new knowledge and make great progress in quality and moisture control.