¬†Only a few lots left at Continental Terminals in NJ.¬† Email us for pricing. ūüôā

Colombia

Farmer: Conrado Suarez
Region: Jerico, Antioquia
Altitude: 1850 m.a.s.l
Varietal: Castillo & Dos Mil
Processing: Fully washed, 36 hour fermentation.
Tasting notes: Sweet, clean, classic tasting Colombian.  The Dos mil varietal adds the nice pop, the castillo gives it the chocolate and creamy body.
Harvest:¬†April – July 2017. ¬†This is the region’s Main harvest.
Availability: Please email us.  info@campesinospecialtycoffee.com

 

Order Fresh Coffee Now

Order Now

Farm: Villa Bernarda
Farmer: William Correa
Region: Jerico, Antioquia
Altitude: 1900 m.a.s.l.
Varietal: Dos Mil
Processing:¬†NATURAL –¬†Cherries (24+ Brix) are hand selected at the wet-mill, soaked in water for 10 minutes, then sun-dried.
Tasting notes: Red fruits and milk chocolate, notes of tropical fruits, Tropical Hi-C, bright citrus acidity, round body.  Excellently done. A Colombian Natural that consistently scores 86+ points.  These are not easy to come by!
Harvest:¬†April – June 2017. ¬†This is the region’s small harvest (mitaca or traviesa).
Availability: Please email us.  info@campesinospecialtycoffee.com

 


Farm: Don Felix
Farmer: Felix Porras
Region: Jericó, Antioquia.
Altitude: 1900 m.a.s.l.
Varietal: Dos Mill, Caturra, Castillo
Processing:¬†Fully washed every two days. ¬†Half of the batch ferments in water for 37 hours, the other half for 13 hours. ¬†It’s fully washed and floaters taken out, and sun-dried.
Tasting Notes: Caramel, pink starburst , tropical fruits, tingly bright acidity, round body.
Harvest: April – June 2017. ¬†This is the region’s small harvest (mitaca or traviesa).
Availability: Please email us.  info@campesinospecialtycoffee.com

Region: Pijao, Quindio
Farm: El Nogal
Varietals: Tabi, Castillo, Maragogype, Colombia, Caturra.
Process: Cherry selection at wet-mill, floaters taken out in cherry, depulped, fermented in water for 15 hours, washed and floaters, sun-dried.
Farmer: Noralba Velandia
Altitude: 1850 m.a.s.l.
Tasting Notes: Bright, sweet, berries, pineapple, caramel, malic acidity, complex. ¬†Love it! Look how many varietals she has on her small farm! ūüôā
Harvest:¬†April – July 2017. ¬†This is the region’s main harvest.
Availability: Please email us.  info@campesinospecialtycoffee.com

Farm: Finca La Alejandria
Farmer: Jair Ciro Aristizabal
Region: Cordoba, Quindio
Varietals: Castillo
Altitude: 1650 m.a.s.l.
Process: Fully washed.  The cherries are hand-selected at the wet-mill, fermented in water for 15 hours, washed, and sun-dried.
Harvest:¬†April – July 2017. ¬†This is the region’s main harvest.
Tasting Notes: Bright, citric acidity, red fruits, panela, cedar, classic Colombian acidity and body.  This coffee cools sooo well.
Availability: Please email us.  info@campesinospecialtycoffee.com

Farm: Finca Mi Ilusion
Farmer: Octavio Garcia Bravo
Region: Pijao, Quindio
Varietals: Castillo
Altitude: 1900 m.a.s.l.
Process: Fully washed.  The cherries are hand-selected at the wet-mill, fermented in water for 14 hours, washed, and sun-dried.
Harvest:¬†April – July 2017. ¬†This is the region’s main harvest.
Tasting Notes:  A classic Colombian coffee but Specialty style.  Very sweet, caramel, panela, milk chocolate, red fruits, citric acidity, round body.  Everything you love about a classic Colombian coffee done superbly.
Availability: Please email us.  info@campesinospecialtycoffee.com

Farm: Finca Santa Ana
Farmer: Bernardo Jaramillo
Region: Jerico, Antioquia
Varietals: Dos Mil & Castillo
Altitude: 1950 m.a.s.l.
Process: Fully washed.  Depulped and fermented in water for 14-15 hours, washed, and sun-dried on amazing drying beds.  Check out the photos.
Harvest:¬†April – July 2017. ¬†This is the region’s small harvest (mitaca/traviesa).
Tasting Notes: Very sweet, caramel, panela, milk chocolate, red fruits, citric and bright acidity, creamy body.  This is a solid coffee hot and cold.  Does very well as a pour-over or in Cold Brew.
Availability: Please email us.  info@campesinospecialtycoffee.com

Blend: Las Hermanas
Farmers: Nora Velandia, Miriam Velandia, Marta Velandia
Region: Pijao, Quindio
Varietals: Caturra, Castillo, Tabi, Bourbon
Altitude: 1900 Р2000 m.a.s.l.
Process:Fully Washed. Cherries hand-selected..
Harvest:¬†April – July 2017. ¬†This is the region’s main harvest.
Tasting Notes: A blend of three sister’s neighboring farms. This blend is SOLID. Red Berries, Panela, Caramel, White Chocolate, bright acidity, creamy.
Availability: Please email us.  info@campesinospecialtycoffee.com