Colombia Caldas Decaf - Cooperativa de Caficultores de Caldas
|Bag Weight||70 KG BAG|
About This Coffee
This decaffeinated blend hails from the most mountainous department of Colombia, the miniscule but mighty Caldas. Azahar worked closely with the Cooperativa de Caficultores de Caldas to source the lots that went into this Decaf Caldas blend, the first of its kind—an all Caldas blend. The Caldas cooperative was founded in 1960 and is today home to more than 3,600 allied partner producers, most of them smallholders. The coop operates in eleven municipalities throughout the department and with 15 centers of atención al productor, where producers can sell their coffee and access agricultural support and guidance from agronomists who work with the cooperative. The Castillo beans that comprise this blend were grown between 1,400 and 1,600 m.a.s.l and were treated to a washed process, with a fermentation stage that lasted between 10 and 12 hours. The coffee was then mechanically dried for 36 hours. Like all our decaf blends, Decaf Caldas underwent a specific decaffeination process at the Descafecol plant in Manizales.
|Country of Origin||Colombia|
|Coffee Grade||COL CA WA EXCO EP10|
|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 Afloat
- Region Caldas
- Producer Type Cooperative
- Processing Washed
- Bag Type Grain Pro / Ecotact
- Plant Species Arabica
- Coffee Grade COL CA WA EXCO EP10
- Growing Altitude 1400-1600m
- Country of Origin Colombia
- Warehouse The Annex
- On Sale No
- Top Lot No
- CTRM Contract Number P608645-1