£14.50

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Description

This is a coffee which is a labour of love for us here at Ancoats and one particularly close to our hearts. This San Bernando varietal from Colombia comes from our great friend and producer Henry Gomez and his Tatama co-op. This directly traded coffee is a limited edition release of 200 bags and is the culmination of a friendship and working relationship with Henry for a number of years.

Henry and his brother Jorge, 3rd generation coffee farmers, have over the past 3 years been looking to improve the quality and output of the Tatama Co-op, moving away from commodity market coffee towards speciality coffee. This specific coffee, is the culmination of that hard work. It is a coffee which has been uniquely processed by a new improved method of double fermentation. Once picked, the cherry is macerated for 18 hours without oxygen, then the cherry is pulped with the mucilage is left on, in order to then ferment the coffee for another 20 hours. Once the 2nd fermentation is complete the coffee is processed as a washed coffee. This process as a whole increases the amount of sugar in the green coffee and helps develop a fuller, sweeter flavour.

The final cup is sweet, fruity and easy to drink with notes of Orange Marmalade, delicate red grape acidity and a lingering long finish of toffee apple sweetness. This is an incredibly well balanced and delicate coffee, that is perfect for filter coffee brewing. We are super excited to share the culmination of Henry & Jorge's Hard work!

£14.50

Clear

Producer

Jorge Gomez

Cup Profile

Orange Marmalade, Red Grape, Toffee Apple

Country

Colombia

Preparation

Double Fermentation, Washed & Sun Dried

Terroir

Santuario Risaralda

Genetics

San Bernando

Altitude

1750m

Cup Score

86

Sourcing

Direct Trade

Description

This is a coffee which is a labour of love for us here at Ancoats and one particularly close to our hearts. This San Bernando varietal from Colombia comes from our great friend and producer Henry Gomez and his Tatama co-op. This directly traded coffee is a limited edition release of 200 bags and is the culmination of a friendship and working relationship with Henry for a number of years.

Henry and his brother Jorge, 3rd generation coffee farmers, have over the past 3 years been looking to improve the quality and output of the Tatama Co-op, moving away from commodity market coffee towards speciality coffee. This specific coffee, is the culmination of that hard work. It is a coffee which has been uniquely processed by a new improved method of double fermentation. Once picked, the cherry is macerated for 18 hours without oxygen, then the cherry is pulped with the mucilage is left on, in order to then ferment the coffee for another 20 hours. Once the 2nd fermentation is complete the coffee is processed as a washed coffee. This process as a whole increases the amount of sugar in the green coffee and helps develop a fuller, sweeter flavour.

The final cup is sweet, fruity and easy to drink with notes of Orange Marmalade, delicate red grape acidity and a lingering long finish of toffee apple sweetness. This is an incredibly well balanced and delicate coffee, that is perfect for filter coffee brewing. We are super excited to share the culmination of Henry & Jorge's Hard work!

Henry and his brother Jorge, 3rd generation coffee farmers, have over the past 3 years have been looking to improve the quality and output of the Tatama Co-op moving away from commodity market coffee, towards speciality coffee. The 11 hectare estate has sought to improve every aspect of its production, whether that is changing the way the coffee cherry is picked or the wage of those picking them. They have chosen to invest long term in better quality machinery and technology in order to help aid the switch to speciality coffee, as well as aiming to keep the production and processes of the estate as organic as possible. By doing this they hope to not only increase the quality of their own coffee but the coffee of the region in order to  ensure better long term sustainability for the region as a whole.