Colombia Coffee, La Union
Colombia Coffee, La Union
TASTING NOTES
Cherry, apple, caramel, pecan
THE UNIQUE STORY
Showcasing a unique, natural fruitiness, you’ll love the flavors of cherry, apple, caramel, and pecan found within this Colombian, La Union. Colombia is quite possibly the most exciting origin for us, because this country produces such a wide variety of natural flavors due to its many micro-climate conditions and wide scope of elevation levels. La Union is a phenomenal lot of consisting of the September harvests from 300 local farmers. I’m sure you’ll enjoy their craft.
FRESHLY ROASTED
To ensure you get the freshest coffee available, your order will be roasted and shipped within 24hrs, Monday - Thursday.
PRODUCER
300 Smallholder Farmers
REGION
Nariño, Colombia
ELEVATION
1500-2200m
VARIETAL
Castillo, Colombia
HARVEST
Semptember 2023
PROCESS
Washed: Fermented 16-24hrs in open air, washed
SOURCING PARTNERS
Café Imports
ORIGIN SUSTAINABILITY BONUS
(Relative to Specialty Coffee Transaction Guide low point)
59%
ROAST LOSS
~12% at 9.75min
VISUAL
Medium/Light Roast
ACIDITY
Complex
BODY
Juicy
CERTIFICATION
Fair Trade, Organic
BAG DESIGN ARTIST
David Falter
DavidFalter.com
ORIGINAL WORK
Digital Illustration
ADDITIONAL INFO
Fundación Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance–certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development. This group of smallholders lives in and around the small municipality of La Unión in Nariño, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.
FUDAM's membership believes firmly in the principles of sustainability that drove them to band together in the first place. When asked recently why the group continues to farm organically despite mounting pressure to rely on chemical inputs, the association’s leadership explained, “This is just how we live, these are our values and our way of life.”
The farmers pick their coffee during the day and depulp it in the afternoon, typically fermenting the lots for 16–24 hours dry. The coffees are generally washed two or three times before being dried either in small "casa elbas," mechanical dryers, or parabolic dryers. The mechanical drying takes between 25–40 hours, while the other drying structures can take up to 15 days.