|Farm||Omar Ibanez, La Esperanza|
Caturra, Colombia, F11
|Notes||Plum, Cocoa, Brown Sugar|
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.
This one is from Omar Ibanez. He finished 5th in the Copa. His farm, La Esperanza, is located in Las Delicias in the municipality of Suaza in the Huila region of Colombia. Omar is an experienced grower who has been growing for over 26 years. His motivation is to continue producing specialty coffee and to be able to improve the infrastructure of his farm including the facilities for drying the beans and also his own house.
Grown at an altitude of around 1700 meters, this coffee is made up of the Caturra, Colombia and F11 varieties. It is picked when fully ripe and sorted by flotation first, then by hand, in order to remove the cherries that are too ripe or not ripe enough. It is then mechanically pulped, washed under running water to remove remaining mucilage and slowly dried on raised beds for 40 days.
For us, this batch particularly stands out for its aromas of stone fruits, its taste of cocoa and an enveloping sweetness reminiscent of brown sugar. It can be drunk both as a filter and as an espresso. Its medium roast highlights its sweet profile with a nice balanced acidity and a captivating texture in the mouth.
Original price paid (FOB)
vs. C-Market at $2.36/lb
via Osito Coffee
Lot size2 x 30 kg