Colombia, Huila, Double Fermented

Roast level:  light

Characteristics:  fruity, raspberry, blueberry

Crop:  2023/2024

Varietal:  colombia

Region:  South Huila

Processing:  Double fermentation 

Producer type:  Small holder farms

Importer:  Covoya Coffee

Size:  12 oz

From the importer:

This single-variety lot comes from a group of 50 producers located in the South of Huila. The Colombia variety is the result of a project of Cenicafe in Colombia to cross Caturra and Hybrido de Timor and create a rust-resistant variety, which has been widely cultivated since the early 1980s. Despite leaf-rust mutations and the emergence of Castillo as an appealing alternative, Variedad Colombia remains one of the most commonly grown cultivars in Colombia, offering excellent cup quality when grown in ideal conditions and carefully processed. 

The double fermentation process involves an initial fermentation in cherry, followed by traditional pulping and a second, usually longer period of fermentation in tanks before the coffee is then sun-dried on patios or parabolic driers.

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.