Description
This Regenerative Organic certified coffee boasts a complex cup profile, characterized by notes of candied papaya, pineapple, and herbaceous nuances over a solid chocolate base, a result of the mineral-rich volcanic soils of the Tolima department. The lot specifically originates from the municipalities of Planadas, Rioblanco, and Chaparral, a region that, after years of isolation due to armed conflict, has revitalized its agricultural economy by leveraging its privileged geographical conditions and altitudes ranging from 1,500 to 2,200 meters. Production is managed by the Multiactive Cooperative (Multicoop), an organization that brings together 379 small producers focused on standardizing quality and positioning the coffee from this area in the specialty market.
The agricultural practices for this lot go beyond traditional organic farming, implementing a regenerative model designed to restore soil health and increase local biodiversity. Coffee farmers use natural compost and cover crops that not only nourish the coffee plants but also help capture carbon and retain water in the soil. Processing is decentralized: each family operates its own micro-mill on the farm, handling selective harvesting, pulping, fermentation, and sun-drying. This allows for rigorous quality control at every stage before the beans reach the collection point.
To guarantee traceability and export logistics, Multicoop works in strategic partnership with Mastercol, who handle the milling and final preparation of the beans for the international market. This collaboration directly connects high-altitude producers with global buyers, ensuring that the value generated by the coffee’s quality returns to the communities for reinvestment in their crops. This coffee is a clear example of sustainable and technically sound production, offering a clean and consistent cup that faithfully reflects the terroir of the Colombian Andes.
Tasting Notes: A very pleasant cup, great daily drinker being a classic Colombian cup. Above average cleanliness and brightness, not a sizzling cup but definitely crisper than most Colombians. Medium bodied with a smooth and rich mouthfeel, stays sweet and clean from start to finish. At light roast points, the profile is crisp and herbal, showcasing brighter citrus notes of lemon and orange, hints of tropical fruit. As you move into a medium roast, the acidity decreases considerably, smoothing out into rich nutty, chocolate with hints of soft fruit; interestingly, as the cup cools, the brightness re-emerges to lift the chocolate notes. If you take it to a dark roast, the acidity disappears completely, leaving a heavy body with deep chocolate flavors, great cleanliness, and lingering sweetness.
Roasting Notes: Easy to roast with good bean size, few defects, and very low chaff due to the processing. We recommend a roast level between Light and Medium to capture the perfect balance of fruit, acidity and chocolate. If you are aiming for a light roast to highlight the acidity, be sure to develop it slightly past the first crack; stopping too early can result in raw peanut or hazelnut notes. For fans of darker coffee, this bean handles heat well, offering a very clean and full-bodied cup without the fruit tones.
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