Colombia, El Aguila, Antioquia, Washed
Colombia, El Aguila, Antioquia, Washed

Colombia, El Aguila, Antioquia, Washed

Regular price €11,00
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-8 in stock

Weight
Processing
Washed
Harvest
Oct.2020 – Feb.2021
Altitude
1950 m
Variety
Caturra, Castillo
Scoring
86.25

Region: Antioquia, Caicedo

Farm: El Aguila

Farmer: Sergio Roldàn Cortés

Taste Notes: black tea with milk, caramel, grapes.

Sergio has been in coffee production from 12 years of age, and inspired by his father, kept his legacy. After years of accumulating knowledge, he brought us this micro-lot, which has undergone double fermentation and been washed twice in fresh, clean water.

We collect and process all orders from the webshop every Friday at 15 o’clock*, and ship them on the following Tuesday.


*If you place an order after 15 o’clock on Friday it will be processed the following Friday.

If you have any questions about your order, please contact our customer service via email at webshop@rocketbeanroastery.com.

We respond to customer inquiries within 3 hours on all working days, within working hours (9-18).

Antioquia region

Antioquia region is located in central North-Western Colombia. The coffee-growing tradition in this region started in the late 19th century. Nowadays, large estates and smallholder coffee farms take up approximately 128,000 hectares of Antioquia land. 

Only recently, Antioquia has become more accessible and popular to specialty coffee buyers. For a long time, the region was unsafe and violent. Economic growth was challenging for everyone, including coffee farmers. 

With the governmental changes in the last decade, Antioquia is now starting to grow in its wealth. Its capital city Medellín nowadays is said to be a popular and safe destination for tourists. 

Through these changes, it is easier for coffee growers to be accessible and produce better quality coffee. Antioquia is full of natures diversity. The coffee compliments it with different types of varieties.

FNC

In 1927, the Colombian coffee growers joined together to create an organization called - The National Federation of Coffee Growers of Colombia (Federación Nacional de Cafeteros de Colombia or FNC). Its mission is to work for the well-being of Colombian coffee growers through an effective union, democratic and representative organization. 

FNC organizes a contest called’’Colombia Land of Diversity’’. Its main goal is to celebrate the diversity of Colombian coffees and growing regions by honouring coffee growers and their farms. 

From that, all the best lots are sent and scored worldwide and then given a chance to be part of an auction. 

By participating in this contest as judges, we met coffee farmers who can offer superb coffee lots, and we are now so thrilled to present them to our coffee lovers.

Farmer and farm

Sergio Roldán Cortés is a fourth-generation coffee farmer. His love for coffee started with his parents, who taught him everything they know about coffee. At twelve years of age, Sergio began as a coffee producer thanks to the help and motivation from his father. Through the years, being a teenager, Sergio worked hard and was able to earn monetary income on the farm of his father. 

It has been nine years now since Sergio has his coffee farmFinca El Aguila. Through time he has explored different coffee varieties and processing methods to improve his knowledge about coffee farming. Today, on his farm, which is modest in size at 1.8 hectares, with his passion and the help of FNC and other Colombian coffee organizations, Sergio can deliver a product that meets consumer expectation. Taking an example from his parents, he now works with his own family, teaching the fifth-generation of coffee farmers. 

Micro-lot. The story of varieties

This well-balanced silver range coffee lot is a blend of three coffee varieties—Caturra, Colombia and Castillo. And there is one main story relating to all three of them—it is a story about resilience and adaptability while fighting against different types of coffee plant diseases.

Caturra

This variety was discovered on a plantation in the Minas Gerais state (Brazil) at the beginning of the 20th century. Caturra is a mutation of the Bourbon variety, and it is known as the first naturally occurring coffee variety mutation ever discovered.

It became popular because of its small-sized crops, high yield and ability to mature coffee cherries faster than other variety crops do after the planting. The specifics of this variety meant that farmers could grow more coffee while using less land. Caturra got its name because of the crop size. In the Guarani language, caturra - means small.

Colombia

Despite the superior production results of the Caturra variety, it is quite susceptible to coffee leaf rust which has always been a threat to coffee growers worldwide. Plenty of leaf-rust resistant hybrids have been created (and still are!) specifically for many countries, regions and even farms. One of them is the Colombia variety, also known as Variedad Colombia

The Colombia variety is a cross between Timor and the previously mentioned Caturra variety. This hybrid resulted in a coffee plant with high productivity and more resistance to leaf rust than its parental-variety Caturra and was introduced by FNC in the 1980s. 

Variedad Colombia can give us classic caramel and chocolate notes with stone fruit sweetness in a full-bodied drink.

Castillo 

Improving and mutating Variedad Colombia, Colombian agronomists found a variety resistant to leaf rust, CBD (Coffee Berry Disease), and other diseases still giving a high yield crop. And so, in 2005, FNC introduced farmers of Colombia with Castillo. A project called - Colombia sin Roya (Colombia without Rust) by FNC. This project aimed to recover and renew the production of high-quality coffee in Colombia. 

Nowadays, Castillo is the most commonly grown coffee plant in Colombia because of its plant benefits, taste profiles and subsidized seed pricing for farmers.

Processing

All cherries, regardless of variety, are picked from trees in the morning. Then cherries are put in bags to ferment in their mucilage from 24 to 30 hours. Once this timing is over, the cherries are de-pulped, and the beans are taken to the special tanks where they are dry fermented from 60 to 90 hours in different batches. Both processes together help to develop a creamy taste profile with lactic acidity and balanced fruitiness. When the fermentation is over, beans are washed twice with fresh and clean water and then taken for the drying procedure till they are ready to be filled in bags.