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Colombia ASMUCAFE-Cauca

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Always roasted fresh. We roast in small batches twice a week to ensure that you are getting fresh coffee everytime.

This coffee is roasted for espresso preparation and best for cappuccino, flat white and cortado.

General Information

Farm: Various smallholder members of ASMUCAFE

Region: Uribe, Cauca

Variety: Castillo, Caturra, Colombia

Altitude: 1850-1900 masl

Process: Washed

Flavor Notes: Citrus, Caramel, Creamy Mouthfeel

 

ASMUCAFE (Asociacion de Mujeres Agropecuarias de Uribe) is an organization of women farmers and landowners in El Tambo, a municipality in Cauca. Its mission is to improve their quality of life through coffee farming and to contribute positively to their community by working together, sharing resources, knowledge and support.

The coffee, all of which is comprised of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual “double” fermentation process, as the women describes it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoon and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed 3 to 4 times before being dried either in parabolic dryers or in the sun fo 8-12 days.


Other Details :
  • Product : Colombia ASMUCAFE-Cauca
  • Product Qty Left : 7
  • Availabiltity : Available
  • Brand : Espresso


Always roasted fresh. We roast in small batches twice a week to ensure that you are getting fresh coffee everytime.

This coffee is roasted for espresso preparation and best for cappuccino, flat white and cortado.

General Information

Farm: Various smallholder members of ASMUCAFE

Region: Uribe, Cauca

Variety: Castillo, Caturra, Colombia

Altitude: 1850-1900 masl

Process: Washed

Flavor Notes: Citrus, Caramel, Creamy Mouthfeel

 

ASMUCAFE (Asociacion de Mujeres Agropecuarias de Uribe) is an organization of women farmers and landowners in El Tambo, a municipality in Cauca. Its mission is to improve their quality of life through coffee farming and to contribute positively to their community by working together, sharing resources, knowledge and support.

The coffee, all of which is comprised of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual “double” fermentation process, as the women describes it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoon and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed 3 to 4 times before being dried either in parabolic dryers or in the sun fo 8-12 days.