|Notes||Reason Concord, red apple, brown sugar
It is already time to offer you the second coffee of our Colectivo selection. After Pastor Ordonez, it is Carolina Samboni, a young producer from the San Augustine region.
In order to celebrate our 5 years of existence as it should be, the Café Pista team is offering you a very special project: the Colectivo! Grouped under the name Colectivo, it is actually 4 micro-lots, from 4 different producers, that we invite you to discover one after the other. These 4 producers from the region of San Augustin, in southern Colombia, are part of the Monkaaba collective. This collective, created at the initiative of Esnaider Ortega Gomez, serves to promote the interests of the 30 producers who make it up, by allowing them to sell their coffee in fully traceable micro-batches, directly to local roasters, and this for an amount higher than the local market price. Thanks to the Monkaaba collective, these producers are therefore accessing the specialty market for the first time.
At only 23 years old, Carolina is already a seasoned coffee producer. Following in the footsteps of her parents, Carolina inherited 1.5 hectares of land and didn't hesitate for a second before setting up her own farm, Finca El Carmen. While it is increasingly rare to see young adults taking over this profession, Carolina says she is very proud to carry on the family tradition and cultivate a product she says she is passionate about. Of course, the young producer is aware of the challenges that this profession represents. Life away from the big cities can sometimes be difficult in Colombia, but Carolina sees this opportunity to create her own destiny while sharing her passion for coffee with roasters and consumers around the world. This year, thanks to the work of the Monkaaba collective, Carolina Samboni was able to sell her harvest in micro-lots and under her own name for the first time. Like all the cafes that make up Colectivo, we owe this wonderful collaboration to our import partner Semilla Coffee, as well as to the work of Esnaider Ortega-Gomez.
Grown at an altitude of around 1,750 meters, this coffee is made from the Bourbon rose variety. It is picked at full maturity and sorted by floatation first, then by hand, to remove overripe or underripe cherries. It is then placed in the mechanical depulper for 20 hours before being mechanically pulped and dry fermented for 16. Then, it is washed 3 to 5 times under a stream of water in order to remove the remaining mucilage from it, before being washed. be dried slowly on raised beds for 18 days. Its delicate profile and medium roast make this coffee a perfect option for espresso or filter.
This very sweet and rounded coffee tastes of Concord grapes and red apple, on a finish reminiscent of brown sugar.
Partnership1 an via Semilla Coffee