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Colombia Rio Magdalena (Oporapa)
ARLEY_ROJAS_CHAVARRO_2_preview

Colombia Rio Magdalena (Oporapa)

#363 | Апельсин | Карамель | Родзинки | Шоколад | Оцінка 84,5

 

General info:

Altitude: 1600 – 1650 masl

Preparation: Washed

Location: Oporapa, Huila

Cup Score: 84.50

Harvest: 

Main: APR -JUL

Fly: NOV

Shipment:

Main: NOV – MAY
Fly: MAY – SEP

Variety: F6, Castillo

Owner: Edward Rojas Claros & Arley Rojas Chavarro

 

About

Production in Colombian is very much dominated by small holders that band together into Cooperatives and grower’s associations. This means the vast majority of coffee in Colombia comes in big lots that contain coffee from many growers. This is further complicated by the fact that the majority of coffee is processed on the farms by the producers themselves. Depending on the mind set and skill of the individual producer, it results in the fact you may have great coffee being mixed with average coffee. Furthermore it is common to get variance in humidity level and bean density which can impact the overall quality of the lot. While many of these coop lots are of extremely high quality, it has been the mission of the specialty industry to hone in and separate the coffee from the very best producers.

 

Rio Magdalena – Oporapa

We have selected this lot from the Oporapa region in Huila, and is made up from two farms in the area – Chorro Alto belonging to Edward Rojas Claros (10 Ha) and El Placer belonging to Arley Rojas Chavarro (3 Ha). They have both only recently started working with local exporter Banexport, and are keen to improve the quality of their coffee by working with agronomists as well as listening to the feedback they receive from the cupping of the coffees they deliver. With the money they receive from producing specialty coffee they are able to re-invest this in the farms to help to grow and provide better incomes for their families.
During the harvest they pulp the coffee each night and then leave it to dry ferment for between 14-18 hours depending on the conditions. From here the coffee is then washed before being dried in Parabolic driers for 15- 20 days.

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