Colombia El Mandarino, Cauca, WashedRegular price €12,00
Region: Cauca, Bolívar
Farm: El Mandarino
Farmer: Mery Yolanda Daza
Taste Notes: mandarines, cotton candy, crème pâtissière, red apples.
Beans are fermented in water for 24 hours and then washed three times with clean water. From the first sip, the Cauca region-specific characteristics enriched with citrusy taste notes of the Castillo variety reflect the name of the farm—El Mandarino.
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The Cauca region is located in the South-Western part of Colombia. Cauca coffee is grown in small plots by rural, indigenous and Afro-descendant communities in 34 municipalities, which house more than 90,000 families who grow approximately 93,000 hectares of Arabica coffee.
This Colombian region is rich with flora and fauna species typical only for this region. It is fortified by waters from the five major rivers of Colombia and their basins. Climate benefits from the Pacific Ocean and high altitudes of the Andes mountains range, resulting in nutrient-rich volcanic soil. Cerro Napi, located 3,860 meters above the sea, is the highest point in the Serranía del Pinche, in the western mountain range of Colombia - Cauca. All this combines in a terroir, providing superior conditions for coffee lots with the impressive diversity of flavour and aroma.
Since 2011, with the help of FNC, the region of Cauca has been nominated - Denomination of Origin. This classification is used to legally protect products—in this case, coffee from the Cauca region. It encompasses the production area and the traditional methods used in it and guarantees a constant quality level and specific characteristics. It defines the coffee taste and flavour profile for this region. Coffees from the Cauca region mostly have a strong and caramelized fragrance and a balanced taste profile - a combination of acidic, floral notes and sweetness.
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
Mery Yolanda Daza inherited the El Mandarino farm from her father, Alfonso Daza. As children, Mery and her brother helped their father with coffee growing, harvest and small production work.
Now she can say that not only herself but all members of her family are coffee growers. All coffee lots coming from El Mandarino and other Merys farms show the great outcome of three generations working in the field together. El Mandarino is a 1.7 ha large farm with ⅔ covered in the coffee trees from which more than 50% classifies as semi shadow and shadow grown.
In future, she is planning to use new and intriguing processing methods for her lots and produce even higher quality coffee beans. One of her dreams is to have a large coffee company where she could employ people from the whole Cauca, Bolívar region in coffee production.
Variety - Castillo
Colombian agronomists created the Castillo variety by improving and mutating Variedad Colombia—another popular coffee variety created in Colombia in the 1980s when the rust disease crisis occurred. Castillo is resistant to leaf rust, CBD (Coffee Berry Disease), and other coffee diseases still giving a high yield crop. In 2005 FNC introduced farmers of Colombia with Castillo within a project called - Colombia sin Roya (Colombia without Rust). This project aimed to recover and renew the production of high-quality coffee in Colombia.
A little bit after sunrise, farmers start to hand-pick coffee cherries from trees. Freshly picked cherries are placed in bags and left for one hour to catch floaters. Afterwards comes the de-pulping process with a machine separating beans from cherries.
Then for 24 hours in metal tanks, beans are fermenting in clean water. Once the fermentation is over, the coffee beans are taken out and washed three times to take off the remaining pulp and oils. After being washed, the beans are carefully sorted and selected again to have only the best ones. In the end, green beans are dried for eight days under the sun.
Nowadays, Castillo is the most commonly grown coffee plant in Colombia because of its plant benefits, taste profiles and subsidized seed pricing for farmers.