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Impressions: candied lemon, marshmallow, caramel, smooth
Roast degree: 3/5
Country : Colombia
Department : Huila
Municipality : Tarqui
City : La Vega
Farm : La Solita
Farmer : Jose Osorio
Variety : Colombia
Process : Washed
Import partner : Semilla Coffee
Exporter : Monkaaba
Say hello to your new holiday coffee!
This coffee from Jose Osorio (his first international micro-lot sale!) is easy to drink and brew, making it the perfect travel companion. Cold or hot, with milk of black, with any methods, it'll be tasty!
We have been buying more and more coffee from Semilla because their core mission goes as follow: give market access to farmers who have been overlooked, and stick with them for better or worse. In a world where a lot of coffee buyers seek only top lots of fancy varietals produced by well established farms, we had to get behind Semilla’s efforts to change that.
In this corner of the Tarqui zone, there are tons of tiny coffee farms with beautiful altitudes and incredible quality potential but due to the remoteness of the region, it’s often been overlooked.
Jose separated coffee from one hectare out of a farm he works on with his father in law and extended family, and the extra care shows in the cup.
The exporter, Monkaaba, lead by experienced cupper, farmer and roaster Esnaider Ortega-Gomez, works with the same core principles as Semilla, and they have been extended their partnership ever since.
Farmer: Jose Osorio
Farm: La Solita
Price we paid Semilla for the landed coffee to our roastery: 4,90USD/lb of green coffee. (Add 40 cents for shipping from the Continental New Jersey warehouse)
FOB price paid by Semilla to Monkaaba: 3,98USD/lb
Price Monkabaa paid farmers: 2,2 million Colombian Pesos per carga (one carga is 125kg)
The national farmgate price at that time was 1,7 million pesos per carga, meaning Monkaaba/Semilla paid 30% more.
(As a side note, 18 months ago, it was common to pay 1,4 million, and that is happening all around the world due to high cost for workers, fertilizers, etc. )
''Don Mosco (Jose’s father in law) had the tenacity to recognize he could do better for himself and, along with his extended family, formed a small group of growers who would bulk their lots together and sell as a union under a set name. Their main client for this type of coffee had been a well-known commercial importer who, though they purchased all their coffee, were often not true to their word on pricing.
This is a common story in Colombia, sadly, where pricing is set based on system called “factor” and is often used to deny producers the promised price at the last moment based on a physical analysis that lacks transparency and input from the producer.
With all of this experience, Jose made the decision to separate off a small portion of his crop to share with us from his main harvest. This small lot of Colombia variety represented the whole main harvest output from his 1 hectare lot separation.
We’re very excited to continue to work in the Tarqui zone and are happy to share this small lot with Rabbit Hole, Jose’s first international microlot client!''
Monkaaba’s goal then is to assist other growers in the area to not only find a better market for their coffee, one that pays a solid price, but also to invest in the knowledge and skill of producers in a way that ensures their future success.
Say hello to our newest medium roast, no fuss offering you can chug on the daily, regardless of how you drink coffee.
This micro-lot from Jose is bursting with comforting note such as marshmallow and caramel, and the medium roast give a little campfire vibes to it all.
But it’s roasted just light enough to enjoy a pleasantly mild candied citrus acidity.
It’s sweet, round and velvety, and his the perfect coffee to make when you simply want a good cup.
It's also a very tasty cold coffee, weather it's a cold brew or a filter with ice!
|Espresso||18 g||2.2:1||27-32 sec|
|Espresso with milk||18g||2:1||30-34 sec|
|Americano||18 g||2.3:1||30-36 sec|
|23 g||15.5:1||3:15-3:45 min|
Chemex & Batch Brew
|40-60 g||15:1||4:00-5:30 min|
|18-25 g||15:1||3:30 min steep time|
Cherries are collected every three weeks and are left to ferment for twelve hours in a wooden tank. They are then de-pulped and left to ferment in clear plastic bags for 72 hours before being rinsed and left to drain for 12 hours in mesh bags. Once the humidity has dropped, they are spread on raised beds and left to dry for 20 - 25 days.