400.00TL
Puerto Alegre Castillo Carbonic Maceration - Colombia - 2021
Tasting Notes:
Nose: Dry rose, vanilla flower, oily cedar.
Palate: Cherry jam, black mulberry juice, lychee, dried Persian lemon, tamarind, citrus peel. A dense syrupy body.
Finish: An intense, long finish like vanilla cocoa liqueur.
The Lopez family have been opinion leaders in coffee production in Quindio since the 1970s, when their ancestor Don Moises decided to maintain the shade to preserve quality and protect the environment from excessive fertilizer use. Today Lopez family lots are loved for their complex, sweet and delicious fruit calls.
ABOUT THIS COFFEE
Experience this lot from the Lopez family, known for its fruit nuances, Castillo single variety carbonic maceration. The Lopez family has been growing coffee for over 3 generations at Finca Puerto Alegre and Finca La Esperanza. Their experience and innovative processing methods combine to create a multi-layered, fruity and floral cup.
The 4 Lopez brothers, descendants of Don Moises, took over the farm in 2014 and focused their efforts on producing sustainable, quality coffee. The brothers and a few of the siblings' children later focused on innovative processing methods and ecotourism. Today, the farm benefits from the accumulation of generations.
GROWING
Puerto Alegre farm is divided into plots located in the mountains surrounding the town of Pijao. The basic plot is located at the foot of the mountain and a stream flows through it. The mill, laboratory and foundation house are all located on this parcel. Many Java varieties of coffee were planted on this plot. Above this plot, the Castillo, Mocha / Moka and Geisha varieties are planted on the plots for which they are designed. In addition, the improvement areas where the care of the plants are provided are also found in these parcels at higher elevations. Today, the Lopez family grows many Bourbon seedlings, as well as the Aji variety, which is a Bourbon seedling originating from South Huila, Colombia.
On the Puerto Alegre farm, coffees are grown in the shade. Farm coffees have been grown in shade since the 1970s when Don Moises decided to use shade cover when he switched to full sun exposure that other growers prefer. Although full sun provides higher yields, Don Moises strongly believes in sustainability and shaped his productions, as he does not want to harm the environment by using pesticides and fertilizers for higher yields.
Today, Leucaena (river tamarind) is the main shade tree planted on the farm. The tree's roots fix nitrogen and are a great source of biomass for organic fertilizer production, as it sheds its leaves every 3 months. This periodic shedding also reduces pruning activities.
Depending on the weather, Puerto Alegre produces coffee throughout the year. The Lopez family regularly fertilizes and prunes the trees to keep the plants healthy and productive.
HARVEST - AFTER HARVEST
Their devoted attention to coffee growing is complemented by equally painstaking processing. The youngest of 4 siblings, Jairo was educated as a civil engineer. He used his education and knowledge to develop methods of processing.
Jairo believes standardization is the key. Each lot has a 'birth certificate' that certifies traceability throughout processing.
General background information to make the method as reproducible as possible; They record the variety, processing method, weight, plot, date of collection, as well as fermentation information (start and end time of fermentation, pH of the sample at different stages, and more).
Coffee cherries are carefully picked by hand. In the field, pickers use a refractometer to make sure that the cherry is at its peak ripeness. Cherries are laid on raised beds for parabolic drying. Jairo carefully monitors temperature in drying and uses ventilation to control temperature and humidity to ensure even drying. Cherries are raked frequently to ensure even drying. The drying process takes an average of 25 - 30 days.
Jairo's initiatives have had a huge impact on Quindio as well as perfecting the coffee processing on their farm. Jairo's idea for automatic coffee beds recently received awards and funding from the local government.
Coffee grade: Quindio Castillo Carbonic Maceration
Variety: Castillo
Processing technique: Carbonic Maceration (Natural)
Harvest year: Summer 2021
Producer: The Lopez Family
Altitude: 1450 m
Farm/Station: Finca Puerto Alegre
Region/Sub-Region: Quindio, Buenavista, Pijao
Supplier: Sucafina Specialty
Nose: Dry rose, vanilla flower, oily cedar.
Palate: Cherry jam, black mulberry juice, lychee, dried Persian lemon, tamarind, citrus peel. A dense syrupy body.
Finish: An intense, long finish like vanilla cocoa liqueur.
The Lopez family have been opinion leaders in coffee production in Quindio since the 1970s, when their ancestor Don Moises decided to maintain the shade to preserve quality and protect the environment from excessive fertilizer use. Today Lopez family lots are loved for their complex, sweet and delicious fruit calls.
ABOUT THIS COFFEE
Experience this lot from the Lopez family, known for its fruit nuances, Castillo single variety carbonic maceration. The Lopez family has been growing coffee for over 3 generations at Finca Puerto Alegre and Finca La Esperanza. Their experience and innovative processing methods combine to create a multi-layered, fruity and floral cup.
The 4 Lopez brothers, descendants of Don Moises, took over the farm in 2014 and focused their efforts on producing sustainable, quality coffee. The brothers and a few of the siblings' children later focused on innovative processing methods and ecotourism. Today, the farm benefits from the accumulation of generations.
GROWING
Puerto Alegre farm is divided into plots located in the mountains surrounding the town of Pijao. The basic plot is located at the foot of the mountain and a stream flows through it. The mill, laboratory and foundation house are all located on this parcel. Many Java varieties of coffee were planted on this plot. Above this plot, the Castillo, Mocha / Moka and Geisha varieties are planted on the plots for which they are designed. In addition, the improvement areas where the care of the plants are provided are also found in these parcels at higher elevations. Today, the Lopez family grows many Bourbon seedlings, as well as the Aji variety, which is a Bourbon seedling originating from South Huila, Colombia.
On the Puerto Alegre farm, coffees are grown in the shade. Farm coffees have been grown in shade since the 1970s when Don Moises decided to use shade cover when he switched to full sun exposure that other growers prefer. Although full sun provides higher yields, Don Moises strongly believes in sustainability and shaped his productions, as he does not want to harm the environment by using pesticides and fertilizers for higher yields.
Today, Leucaena (river tamarind) is the main shade tree planted on the farm. The tree's roots fix nitrogen and are a great source of biomass for organic fertilizer production, as it sheds its leaves every 3 months. This periodic shedding also reduces pruning activities.
Depending on the weather, Puerto Alegre produces coffee throughout the year. The Lopez family regularly fertilizes and prunes the trees to keep the plants healthy and productive.
HARVEST - AFTER HARVEST
Their devoted attention to coffee growing is complemented by equally painstaking processing. The youngest of 4 siblings, Jairo was educated as a civil engineer. He used his education and knowledge to develop methods of processing.
Jairo believes standardization is the key. Each lot has a 'birth certificate' that certifies traceability throughout processing.
General background information to make the method as reproducible as possible; They record the variety, processing method, weight, plot, date of collection, as well as fermentation information (start and end time of fermentation, pH of the sample at different stages, and more).
Coffee cherries are carefully picked by hand. In the field, pickers use a refractometer to make sure that the cherry is at its peak ripeness. Cherries are laid on raised beds for parabolic drying. Jairo carefully monitors temperature in drying and uses ventilation to control temperature and humidity to ensure even drying. Cherries are raked frequently to ensure even drying. The drying process takes an average of 25 - 30 days.
Jairo's initiatives have had a huge impact on Quindio as well as perfecting the coffee processing on their farm. Jairo's idea for automatic coffee beds recently received awards and funding from the local government.
Coffee grade: Quindio Castillo Carbonic Maceration
Variety: Castillo
Processing technique: Carbonic Maceration (Natural)
Harvest year: Summer 2021
Producer: The Lopez Family
Altitude: 1450 m
Farm/Station: Finca Puerto Alegre
Region/Sub-Region: Quindio, Buenavista, Pijao
Supplier: Sucafina Specialty