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Machina Coffee - Colombia Uribe Community - Washed Filter Coffee Beans - 1kg

A hugely important coffee

Uribe Community is another coffee from the wonderful ASMUCAFE Cooperative, whom we have now worked with for three years running. It's an amazing quality regional lot of the Castillo and Colombia varietals from a women's collective in El Tambo, Cacau in Colombia.

A hugely important coffee for a number of reasons. Firstly, it has proved to be a fantastic example of the diversity and complexity of one of the most interesting origins out there. Secondly, it represents how good coffee can be from regional lots as opposed to single estate coffees. And thirdly, it's a product from a women's coop, supporting a community of people who really benefit from a positive supply chain.

It represents the more intense, full bodied coffees coming out of the south west of the country. They are known for being vibrant, citric and tangy profiles.

A classic profile for a filter Colombian. A round sweetness will see you right the way through and a light acidity that keeps things interesting. This coffee has a superb velvety body that creates a pleasant coating finish.

Tasting Notes: Maple Syrup, Red Grape, Cocoa

Farm: Various smallholder members of ASMUCAFE from the Uribe Community, El Tambo, Cauca
Varietal: Castillo & Colombia
MASL: 1850-1900
Process: Washed

The farmer / processing:

ASMUCAFE stands for Asociación de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women’s mission as an association is to improve their families’ quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge and support.

Processing:

The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual "double" fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8–12 days.

Location:

Coffee from Cauca includes the Inza region and areas surrounding the colonial city of Popayan. Situated on the “Macizo Colombiano” (the Colombian Plateau), which surrounds the high peaks of Tolima and Huila.