Their farm is located in the beautiful Department of Tolima and rests on El Vergel, or Black Mountain, an inactive volcano that has created some of the most nutrient-rich soil for planting. They go through great lengths to only produce the finest yields from our crops while practicing sustainability at their farm. They say:
‘We believe that creating high-quality products comes with great responsibility. Our dedication to sustainability does not just extend to the final product but also to our farm, our community, and our earth.
We go to great lengths to recycle our products and to reuse them throughout the farm.
One of the most overlooked sustainability factors is water. Water is not only used for watering the plants on the farm but also for washing the coffee. Tons of water can be used over the course of a harvest and can cause damage to the local topography washing away the landscape. Through proper recycling techniques we have been able to drastically minimize the amount of water used and conserve the water consumption in our surrounding area by 40%. This keeps us from draining our springs and create a surplus of drinking water for the whole community to benefit from.”
This lot was exposed to a dry anaerobic fermentation for 48 hours inside plastic tanks with the addition of CO2. The coffee was then placed inside a mechanical dryer for 12 hours and later moved on to raised beds until ideal moisture content was achieved.
This microlot is 100% Gesha. This variety was first discovered by Abyssinia, Ethiopia in 1931. Gesha was planted in Panama.
Shady Bader is a carbonic maceration natural processed geisha that has a complex and fruity characteristics. One of the greatest point of this coffee is that the coffee has a very rounded mouthfeel and fruity sweetness.
How this coffee is roasted
So, this coffee is roasted slightly more than normal in order to enhance its round body and sweetness hence complexity and fruitiness can be highlighted.
- Origin: Colombia
- Region: Tolima
- Farm: Shady Bader
- Altitude: 1,750masl
- Variety: Geisha
- Process: CM Natural
- Best Ageing Window: 18-25 days
- Best as: Pourover Filter
How to brew this coffee
- Espresso: 20g dose, 46g beverage yield, 23s extraction time
- Flavour Profile: Orange, strawberry, dark chocolate, black tea
- Milk: 23g dose, 38g beverage yield, 30s extraction time, 150g milk
- Flavour Profile: Strawberry cheese cake, cacao
- Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 30s extraction time, total 225g water
- Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
- Flavour Profile: Mandarin, strawberry, cherry, black tea