|Farm||Adriana Gonzalez, Buenos Aires|
|Method||Washed, Lactic Fermentation|
|Notes||Honey, Blackberry, Bergamot|
In January 2022 we had the chance to participate as a judge in the 2nd edition of the Copa Suacena: a regional tasting competition organized by our importing partner Osito. The judging panel was made up of 6 people located in Pennsylvania, Colombia and here in Quebec. This Colombian competition from the Huila region is organized to identify and recognize the highest quality coffees produced by a community of farmers. It generates exceptional motivation for producers who want to improve their practice year after year to offer an unparalleled product. Due to restrictions related to COVID, we unfortunately were unable to taste the lots on site in Colombia and we fell back on our lab in Montreal to participate remotely via shared excel files and videoconferences in the evaluation of the lots.
To be eligible, the coffees submitted to the competition had to meet strict physical analysis criteria (between 10 and 10.8% humidity; between 0.48 and 0.58 water activity, yield factor of 90 or less) and had to be produced by members of one of two producer groups: La Cooperativa Divino Niño del Horizonte or ASOCAFOR.
After participating, it was obvious for us to encourage these producers and this initiative of our import partner Osito. We have chosen to present you 3 prizes among the 10 winners of the Copa Suacena.
The first comes the big winner: Adriana Gonzalez. His farm, Buenos Aires, is located in Las Delicias in the municipality of Suaza in the Huila region of Colombia. Producer for 5 years, she teams up with her husband and 3 children. His desire is to constantly improve the quality of his production and to find the right price for his coffees in order to pass on to his children a prosperous family business.
Grown at an altitude of 1950M, this coffee is made from the Pink Bourbon variety. Once picked, the cherries are sorted to remove those that are too ripe or not ripe enough. It is then placed in a hermetically sealed tank with a saline solution for a first phase of fermentation of 60 hours, before being pulped and fermented a second time for 60 hours in the same solution obtained following the first phase of fermentation. It is finally extended for 25 days for a slow and homogeneous drying.
For us, this coffee clearly stood out with its clarity, its taste of blackberries, its honeyed texture in the mouth and a balanced citrus acidity. It is drunk particularly well in filter coffee.
Original price paid (FOB)
vs. C-Market at $2.36/lb
via Osito Coffee
Lot size2 x 30 kg