We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Cauca
Varietal: Caturra, Tabi, Colombia
Process: Washed
Altitude: 1,800-2,100 masl
 
This coffee was produced by 13 smallholder coffee producers from the region surrounding the small town of San Antonio, located within the municipality of Inzá in the state of Cauca, Colombia.
 
The town of San Antonio has breathtaking views of Colombia’s highest volcano, Nevado del Huila, which sits at the point where the states of Huila, Tolima and Cauca meet. The rich, volcanic soil of the region is ideal for agriculture and contributes to the excellent cup quality of coffees grown and processed here. Farms in the area tend to be small – on average just one hectare – and either have their own micro-beneficio (wet mill) or share one with family or neighbours. Farmers grow a mixture of Caturra trees along with newer varieties Tabi and Colombia, which have proven more resistant to leaf rust. The region’s cool overnight temperatures result in dense beans, which are notable for their sweetness and complexity. The lower temperatures and high rainfall experienced here also affect processing, making longer ferment and drying times necessary.
 
This coffee was sourced via the influential Pillimué family, who work hand in hand with our supply partners, Pergamino, as their local logistical operators in San Antonio. The family has a longstanding presence in the area, having farmed coffee here across three generations. They also keep the town’s general store and have built an adjacent warehouse and QC lab, which acts as a receiving point for over 200 local producers who deliver coffee to them.
 
During the harvest, local farmers deliver small lots (around 100-150kg) of dried parchment to the Pillimué family’s warehouse and lab every two to three weeks. Upon delivery, a sample of the dried parchment is milled and assessed for physical attributes, including uniformity of size, presence of defects, moisture content and seed to hull ratio. If the coffee passes the physical assessment, it is accepted and the farmer receives their first payment for the coffee, calculated by the weight delivered and a base rate related to the physical quality of the parchment.