Colombia Huila - Timaná

Bright acidity, nectarine, white apricot, citrus finish

TOP LOT

Bag Weight	70 Kg Bags
Harvest Season	2021/22
Status	Spot
Lot Number	P608327-1

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About This Coffee

Colombia Timaná is an exclusive Olam coffee sourced from 150 smallholder farmers in the Timaná municipality of South Huila, located in the mountain valley of the Magdalena river between the two main branches of the Colombian Andes. Ripe cherries are depulped and fermented for 16-24 hours, depending on ambient conditions. After fermentation the coffee is washed to remove any remaining fruity mucilage from the outside of the beans. The coffeestill—in the protective husk called “parchment,” is then dried in the sun and in mechanical driers until the optimum moisture content is reached.

Country of Origin	Colombia
Harvest Season	2021/22
Coffee Grade	COL CA WA EXCO EP10
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Processing	Washed
Variety	Castillo, Caturra, Colombia

Region	Timaná

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.