Producer - Anserma Cooperative

Farm - Multiple Smallholders

Importer - Falcon coffees

Process - Natural

Plant species - Arabica 

Varietal - Castillo, Colombia, Caturro

Altitude  -  1800 MASL

Cup Score - 86.5

The vibrancy on the cupping table blew us away with this one - Big berry and boozy notes coming through.

We've been brewing this one mainly as a v60 & batch brew roasted to medium / lighter colour to bring out the vibrant deep notes of this amazing coffee.

Info by Falcon Coffee

Anserma is located in the western area of Caldas. It is an agricultural centre known for the cultivation of coffee. The cooperative here began in 1967. It has 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. It operates in the municipalities of Anserma, Risaralda, San José, Belalcázar and Viterbo. Its main purpose is the commercialisation of coffee and other agricultural products to promote and improve the economic, social, technical and cultural conditions of the associates. The cooperative has 2083 associated coffee growers who cultivate excellent quality coffee with dedication and passion.

The cooperative has embraced technology and the shift towards specialty coffee production. They have built temperature controlled areas in the warehouse for looking after micro lots that the producers deliver. They have also started to experiment with producing naturals for the first time without putting the risk on the producer. The cooperative invested in a coffee drying box that can regulate temperature and humidity to dry the coffee to produce naturals, which has proved successful.

To start this project a few local producers who were known for quality were selected and their cherry was purchased at above the regular market price.

At the sorting station the ripest cherry is selected to create uniformity. The varietal used in this lot is castillo and the lot is named 'Siracusa' after a mountain close to the Cooperative.

After picking and separation the coffee is washed and fermented in sealed barrels for 96 hours. After this it is placed in the drying box where it is dried at 35 to 40 centigrade for 100 to 120 hours. The coffee is then packed and is ready for export.