All bags are sold as 10oz/284g or 1kg
10oz/284g - €13.00/bag
1kg - €41.40/kg
Incl. 7% USt. zzgl. Shipping
Currently roasting for espresso.
Mechanical and MarquesinaAltitude (M.A.S.L.):
1900 to 2246
Price Paid to Farmer per Carga (125 Kg): 1 200 000 COP
Flavour Description: Citrus acidity, tangerine and toffee.
Magdalena Lopéz’s finca Santa Fe is located in the department of Nariño, on the southern western most corner of Colombia, in the municipality of Consacá, one of the six municipalities that surround the semi-active Galeras Volcano. Doña Magdalena’s farm is planted with close to 100% Colombia variety (with a small, young plot of Tabi), and she is committed to always continue improving her collection, beneficio (or post-collection processing), and drying systems in order to achieve the highest quality coffee possible.
Thanks to the nutritious, volcanic soils of Consacá, its inhabitants cultivate coffee,
sugar cane, and a variety of vegetables such as tomatoes, beans and bell peppers for the production of paprika, and of course, coffee. The farms of this region are on the smaller side of agricultural production in Colombia; most do not exceed 2 hectares in extension. These are family farms on which one will find a family home, infrastructure for processing coffee, a main crop (coffee), typically several secondary crops; fruits and vegetables used for additional income and to for the family’s everyday consumption, and oftentimes, farm animals such as guinea pig (a local delicacy) and pork also for the family’s and their workers consumption.
This polyculture structure provides many benefits for the maturing coffee trees. The symbiotic cultivation of a varied array of crops can reduce the presence of pests that would otherwise target the coffee, as well as reducing the use of pesticides, which in turn helps keep the groundwater clean, which can lead to the increase of local wildlife. Furthermore, the use of land is much more efficient, which is important on such tiny
This current microlot includes the Colombia and Tabi varieties. After the cherries were carefully, hand-selected for peak ripeness, they were de-pulped and fermented in tanks for a period of 24 hours. The beans were then washed, and put out to dry on raised beds for 10 days, and were finally finished drying in a mechanical dryer. The resulting cup is mild, with notes of chocolate, aloe vera, peach and lychee.