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Santa Ana (Colombia) - 250g
  • Santa Ana (Colombia) - 250g
  • Santa Ana (Colombia) - product
  • Santa Ana (Colombia) - product
  • Santa Ana (Colombia) - product
  • Santa Ana (Colombia) - product

Santa Ana (Colombia)

250 gr

Terroir Best Lot
QUALITY SCORE: 89.25

Cup Notes
Sour Cherry / Dried Plum / Tamarind / Cocoa
Suggested for espresso and filter

€22.00
Size

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*

Technical details

Quality Score
89.25
Series
Terroir Best Lot
Producer
Several small farmers
Country
Colombia
Terroir
Caldas
Altitude
1800 masl
Fermentation
Anaerobic Natural
Arabica cultivar
Castillo
Picked in
November 2021
Arrived in
July 2022
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised roaster

THE STORY BEHIND

Anserma municipality is located in the western area of the Caldas department. It is an agricultural center where the coffee cultivation plays a prominent role.

The cooperative called Anserma, started operating in 1967 and today it counts 2,083 associated coffee growers who cultivate excellent quality coffee with dedication and passion. The cooperative not only promotes quality improvements in coffee production in the region but also envisages coffee as a means to social and economic development. To this end, the members have long invested all the received profits from their commercial activities into social programmes geared towards meaningful impact on the wider community. They provide access to healthcare and life insurance for members, invest in gender equality and education programs and provide a wide range of financing for their producer members and their families.

The members of the cooperative have an extensive knowledge and experience in the commercialisation of coffee, and the support of the National Federation of Coffee Growers of Colombia and the Departmental Committee of Coffee Growers of Caldas.


With the new General Manager Luis Miguel, the cooperative has moved to embrace technological innovation in production and the shift towards specialty coffee cultivation. To this end, temperature-controlled areas have been built in the warehouse so as to look after the micro lots that the producers deliver. In addition, the cooperative has started experimenting naturally processed lots, while taking on the risk away from the producers.

Anserma Cooperative invested in "Nuna" Coffee drying box that allows for regulation of temperature and humidity in the drying process. These boxes were pioneered in Colombia in the attempt to combat the extremely challenging and ever-changing daily climates in the Colombian Andes.
Santa Ana is an experimental microlot that involves young coffee growers of the Cooperative. The management hopes to expand and improve the capacity of the Cooperative so as to involve more producers in this experimental programme.


 

Santa Ana (Colombia) - story

THE VARIETY

Castillo is named after the researcher Jamie Castillo, who helped Cenicafe, Colombia’s coffee research centre, develop the varietal in 2005.

Castillo was designed as an improvement on the Colombia variety. It is resistant to leaf rust (roya) and has quickly become the most planted coffee in Colombia. It is high-yield, resistant to leaf rust and other prevalent diseases and its smaller size allows for greater planting density.

Santa Ana (Colombia) - variety

THE FERMENTATION PROCESS

As producers give increasing consideration to the effect of fermentation on the quality and profile of their coffee, they are adopting different and interesting techniques to their repertoires in order to diversify their offering. One method that is becoming more popular is fermenting coffee in a controlled anaerobic environment, meaning that the coffee is held in a vessel without any presence of oxygen for a part of the fermentation process. For this lot, after picking and separation, the coffee is then washed and fermented in sealed barrels for 96 hours. After the fermentation, the cherries are put in the drying box where they are dried at 35-40 degrees for 100-120 hours.
Santa Ana (Colombia) - fermentation

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