Cafea de specialitate - Casino Mocca - Columbia - Villa Clabelina - 200g
DATA PRAJIRII: 03.09.2019
Ambalat in cutie KRAFT cu ZIP + VALVA.
Note: orange • cherry • panela
Two brothers, Armando and Eugenio /1 Prieto Soto are the owners of Villa Clabelina, located on a hillside of the Antioquian Andes, near the town of Bolivar. The 22 hectares (54 acres) finca is home of some 105000 Caturra and Colombia trees. The coffee processed on site using the locally traditional wet method.
Supplying 12% of the world's total coffee production, Colombia is the world's second-largest producer of arabica coffee behind Brazil. Colombian coffee production is characterized by high farming altitude, quality-oriented approach to harvests and a focus on smaller batches, resulting in outstanding, unique coffees. The interests of local producers are protected by The National Federation of Coffee Growers of Colombia. Such a union is much needed in a country where more than 60000 farmers work on plantations smaller than 2 hectares (5 acres). The mountains of the Andes not only cut Colombia up into several territories but are also responsible for creating a multitude of unique microclimates in the country.
Two brothers, Armando Hernin and Eugenio Prieto Soto are the owners of Villa Clabelina, located on a hillside of the Antioquian Andes, near the town of Bolivar. The brothers are members of the local Coffee Growers
Association, a group of farmers working on producing high-quality standard coffee with an economical, social and environmentally sustainable approach. Villa Clabelina originated from a traditional Antioquena family that for several generations has cultivated the lands of southwest Antioquia. Sustainability is their main objective; they work to guarantee a product with high-quality standards while preserving the environment. The finca was planted with coffee more than fifty years ago, the majority of Caturra variety, but also some Variedad Colombia. All their coffee is harvested manually. For their washed coffees, they use controlled fermentation and a slow drying process. They have been working with Juan Saldarriaga to improve their processing techniques and facilities, building new and improved rooms for drying coffee in a controlled manner allowing them to also process honey and natural coffees.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
* Total hardness: 50-175 ppm CaCO3 (2.9-9.8 *d), alkalinity/buffer: 40-75 ppm CaCO3 (2.2-4.2 *d), pH: 6.5-8.0. (The SCA Water Chart)