Colombia Huila - Java Double Fermentation
|Bag Weight||70 KG BAG|
About This Coffee
This single-variety lot comes from 14 producers located in the La Argentina, Palestina, Timaná, and Ororapa municipalities in Huila. The Java variety has its origins in the early days of coffee planting, on the island of Java in Indonesia; it was introduced by the Dutch, directly from Ethiopia. The plant is valued for its resistance to disease and its highly favorable cup quality when grown at high altitudes.
The double fermentation process involves an intital fermentation in cherry, followed by traditional pulping and a second, usually longer period of fermentation in tanks before the coffee is then sun-dried on patios or parabolic driers.
|Country of Origin||Colombia|
|Producer Type||Small Holder Farmers|
|Farm Name||14 producers|
|Processing Description||36-48 cherry fermentation, 50-80 hour tank fermentation, sun-dried|
|Growing Altitude||1600m - 2000m|
|Bag Weight||70 KG BAG|
|Bag Type||Grain Pro / Ecotact|
History of Colombian Coffee
As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.
Growing Coffee in Colombia
Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.
- Status Spot
- Region Huila
- Farm Name 14 producers
- Producer Type Small Holder Farmers
- Processing Washed
- Processing Description 36-48 cherry fermentation, 50-80 hour tank fermentation, sun-dried
- Bag Type Grain Pro / Ecotact
- Plant Species Arabica
- Variety Java
- Coffee Grade COL CA WA EXCO EP10
- Min Growing Altitude 1600m
- Max Growing Altitude 2000m
- Country of Origin Colombia
- Warehouse The Annex
- On Sale No
- Top Lot Yes
- CTRM Contract Number P610932-2