|Farm||Luis Marino Ortega|
|Notes||Blackcurrant, tangerine, meringue|
We wanted to end this Colectivo series the right way. This is why we present to you, as the fourth and last batch, the coffee of Luis Marino Ortega. This Colectivo series was an opportunity to discover four magnificent coffees, and this latest batch is no exception!
In order to celebrate our 5 years of existence as it should be, the Café Pista team is offering you a very special project: Colectivo! Grouped under the name Colectivo, it is actually 4 micro batches from 4 different producers, that we invite you to discover one after the other. These 4 producers are from the region of San Augustin, in southern Colombia, and they are part of the Monkaaba collective. This collective, created on the initiative of Esnaider Ortega Gomez, promotes 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, 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.
Like the other three lots, this coffee also comes from the San Augustin region in southern Colombia. Luis Marino Ortega, the producer behind this coffee, has always harvested coffee and avocados. Now 52 years old, Luis can count on an experience that has seen him go through many hardships in his career as a producer. At only 16, he began his first harvests. At the age of 20, after spending 2 years in military service, he bought his first hectares and planted several thousand coffee plants there. But despite all his experience, Luis has long faced the difficulty of obtaining a sufficient price for his coffee. After spending several decades selling his coffee in the local market, Luis began selling it to international buyers for a slightly higher price. It is only since last year that he can sell his coffee in micro-lots at much higher prices. 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 1840 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 pulper for 12 hours before being mechanically pulped and dry fermented for 30 hours. Then it is washed 3 to 5 times under running water to remove the remaining mucilage, before being slowly dried 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 round coffee tastes like blackcurrant and tangerine, on a finish reminiscent of meringue.
Original price paid (FOB)3.45$usd/lb vs C-Market à 1.39$/lb
Partnership1 year via Semilla Coffee
Lot quality87/100 Score SCA