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Metropolis Coffee
- Colombian San Rafael Micro Lot I
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Country: Colombia
Region: Concordia, Santa Rita Heights
Farm: Farmed and milled by Alfredo Correa and his
3 cousins at San Rafael
Altitude: 1850 meters
Processing Method: Wet process, fermentation for
12-13 hours
Variety: Caturra
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Colombian Coffee:
Coffee was first introduced to the country of Colombia in
the early 1800s. Today, Colombia accounts for about 12%
of the coffee market (by value) in the world, second only
to Brazil. Nearly 75% of the production is exported, and
coffee is the main legal export from Colombia.
If you know who Juan Valdez is, then you know
how the coffee berries in Colombia are picked - by hand
and individually, then carried over the shoulder or hauled
on a donkey. After picking, the coffee is depulped, which
removes the pulp off of the two seeds that are in the center
of each berry, and then fermented in large concrete tanks
to enhance the flavor and intensify the aroma. After the
fermentation, the coffee beans are washed to remove debris
and defective beans. Unlike beans from other origins, all
Colombian Coffee is "washed" coffee, which gives
Colombian Coffee its rich taste and aroma. Finally, the
beans are carried in large straw baskets and spread out
on great open-air terraces under the sun, where they are
turned again and again until the wind and sun have dried
them completely.
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Region and Farms:
Colombian Coffees are grown in two main regions - most
of the coffee comes from the central region around Medellin,
Armenia and Manizales, known as MAM. MAM varieties are known
for their heavy body, rich flavor and fine, balanced acidity.
The finer beans come from the eastern, more mountainous
region near Bogotá and Bucaramanga, where the mountains
produce a richer, heavier, less acidic coffee. Our coffee
comes from the eastern region - just to the southeast of
Bogota.
Alfredo Correa comes from humble beginnings. His grandmother
owned a small farm with very old trees that weren't producing
much coffee. He had no money to invest in the farm. He decided
to become a coffee picker and along with three cousins they
travelled around Colombia to be able to pick coffee most
of the year. They saved wisely in order to to invest in
their grandmother's farm and also to buy a bit of adjacent
land.
Little by little, the four cousins have grown
to produce nearly 1 container of coffee per year. The cousins
attribute their success to their ability to communicate
with each other and to work as a group. Alredo Correa is
also the President of the local Community Action Group.
Cristina Garces has helped Alfredo and his
cousins develop 2 small very special lots of coffee this
year - San Rafael I and II.
San Rafael is successfully recycling coffee
solids to produce compost and reduce pollution.
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Flavor Profile:
Aroma: intense
Brightness: bright and juicy
Flavor: elderberry, honey and slight ginger, also with
cherry and blackberry notes
Body: round and refined with a clean yet lasting finish
Notes: Big and juicy laced with a honey sweetness.
Each element is perfectly integrated, revealing new nuances
with each sip while maintaining a harmonious balance. This
coffee truly sings. |
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