Colombia
Las Perlitas
250g
*Terroir Best Lot*
QUALITY SCORE: 88.50
Cup Notes
Raspberry / Pomegranate / Chocolate / Raisin / Orange
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 88.50
- Series
- Terroir Best Lot
- Producer
- Mujeres de Giraldo
- Country
- Colombia
- Terroir
- Antioquia
- Altitude
- 1900-2200 masl
- Process
- Classic Washed - Raised Beds
- Arabica cultivar
- Caturra, Castillo
- Picked in
- August 2020
- Arrived in
- May 2021
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Las Perlitas is the first lot resulting from the collaboration with the Mujeres of Giraldo.
It's is a group lot that resulted from the initiative of Yessica Parra, a young and ambitious sourcing professional.
With her roots in farming and development work, Yessica sees her main aim in supporting and motivating Colombian women to become agents of change, and, more importantly, to fairly acknowledge their central role in coffee production in the country.
Despite their crucial contribution to the sector, women generally have limited access to information, training, resources, and incentives. These limitations are barriers to both women’s economic empowerment and to the success and profitability of family farms as such.
Yessica says: “Behind every coffee farmer, there is always a woman, whether she is his wife, his sister, or his mother, who supports him in planting, harvesting, selecting the cherries or managing farm’s responsibilities and Mujeres de Giraldo is exactly a homage to value women’s work”.
Mujeres de Giraldo consists primarily of Castillo and Caturra varieties. The coffee is grown at an altitude of 1900-2200 masl. It is produced by women who come from the towns surrounding Giraldo in Antioquia. The lot has undergone wet fermentation and processing.
The lot has been produced with one more important intention, to challenge the status quo in the area: Giraldo is a small town, where mistrust is a long-standing feature in the relations between sellers and producers. The collaborative project seeks to instil more mutual trust and establish ground for better cooperation.
THE FERMENTATION PROCESS
Washed coffees showcase solely the bean. They let you taste you what’s on the inside, not the outside. Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are absolutely key.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavour.
During wet processing, the pulp (i.e.the exocarp and a part of the mesocarp) is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. Fermentation can be done by stacking the coffee outside or placing it under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the beds for drying.
MORE INFO
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