Due to the privileged climate of the region and the steady rainfall, coffee is harvested year-round, though with a concentration in the months of March-April (40%) and November-December (approx 50%).
All coffee on the farm is hand-picked and delivered to the finca’s wet mill on the same day of picking. Coffee that is picked near the mill is delivered directly by the pickers, and for terrain that lies more distant, the coffee is delivered by mule-drawn cart. The coffee is then depulped, and all lots directed towards the specialty market are fermented for between 12 to 18 hours and then washed and sorted in clean water before being sun dried on raised beds. Once fully dried, the coffee is packed into sacks of fique (a natural fibre that grows in the leaves of the fique plant – Colombia’s ‘national fiber’) and are rested in a wooden-floored warehouse until they are ready to be delivered to the dry mill.
Generally, San Pablo provides employment for three people year-round, with an additional 10 people being employed periodically for various works on the farm. During the peak of the harvest, as many as 40 people may work on the finca at any one time.
Altitude: 1650 masl*
Varietal: Caturra, Castillo
Processing: Fully washed and sun dried
Cup Profile: Bakers chocolate, hazelnut & cherry.
If you have any questions or maybe you would like to learn more about this coffee feel free to contact us straight away.
– Information courtesy of Mercanta
*Metres above sea level