Anserma coop, Siracusa lot
Terroir Best Lot
QUALITY SCORE: 88.75
Cherry / Papaya / Prune / Molasses / Dark Chocolate
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*
- Quality Score
- Terroir Best Lot
- Few small farmers
- 1800 masl
- Anaerobic Natural
- Arabica cultivar
- Picked in
- August 2021
- Arrived in
- February 2022
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Anserma is located in the west of the Caldas department. It is an agricultural centre where the cultivation of coffee occupies an important place. The cooperative started operating in 1967. The members of the cooperative have accumulated extensive knowledge and experience in producing and selling coffee, thanks to the support of the National Federation of Coffee Growers of Colombia and the Departmental Committee of Coffee Growers of Caldas. The cooperative operates in the municipalities of Anserma, Risaralda, San José, Belalcázar and Viterbo. Its main purpose is the sale of coffee and other agricultural products, while it also strives to promote and improve the economic, social, technical and cultural conditions of the members. The cooperative has 2,083 associated coffee growers who cultivate coffee of excellent quality with dedication and passion. In addition to coffee they also grow crops like sugarcane and bananas. With Luis Miguel' arrival as a general manager, the cooperative has sought to incorporate recent technological advances in the processing and to embrace the shift towards specialty coffee production. Temperature-controlled areas have been built in the warehouse for processing the microlots that the producers deliver. The experiments with producing naturally processed lots have also started in a manner that does not pose risks for the producers.
Luis Miguel has invested in a Nuna Coffee drying box, which allows for controlling the temperature and the humidity when drying coffee. These boxes were pioneered in Colombia in an attempt to combat the challenge of the ever-changing weather in the Colombian Andes.
For this project, the cooperative management has chosen a few local producers whose harvests are known for their quality. A sorting station has also been set up to pick the ripest cherries. This particular lot is called Siracusa: it was named after a mountain close to the Cooperative.
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.
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, the whole cherries underwent anaerobic fermentation in sealed barrels for 96 hours.
After fermentation, the coffee’s processing, the whole cherries are dried in the drying box at the temperature of 35-40 degrees for 100-120 hours. This lot is experimental, and the cooperative management hopes to expand and improve the capacity for processing and involve more producers in the production of the experimentally processed lots.