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4 products
Anoxic Washed, Gesha, Lightest Roast Influence - Best brewed with Filter
3 key notes: [Tangerine, Honeysuckle, Elderflower]
We've been working with Osito since we started, and they're one of our key supply chain partners. For the past 4 years (and some years before that with smaller regional events), Osito have run the "Copa de Oro" competition in Colombia - running over the 3 main regions they buy coffee from. This is the first year Copa de Oro lots have come to the UK/EU (typically they'd all been snaffled by the US), and we were very lucky to secure 2 of those - including this overall grand champion - first place central region and top overall - lot from Hugo González. A banger and top example of excellent Colombian Gesha
We're tasting:
Huge floral aromatics - we're finding fresh elderflower blossoms, honeysuckle and magnolia. In the cup it's creamy and very sweet - we find fresh tangerine, honeydew melon, and loquat, with a zippy white wine acidity. As it cools becoming more delicate - we find white tea, lemongrass, and dried jasmine.
Variety: Pink Bourbon
Country: Colombia
Region: El Cerrito, La Plata, Huila
Process: Washed
Altitude: 1850 MASL
Producer: Elder Castro Garcia
Farm: Finca Las Acacias
Roast Level: Light
Award
4th place award at the Western Copa de Oro competition.
In the cup
We taste fresh red fruits that remind us of raspberries and strawberries, a balanced sweetness reminiscent of candy floss, and delicate black tea. This coffee has a light body and a round finish.
About The Producer
Elder Castro Garcia is a coffee producer from the rural township of El Cerrito in La Plata. He has approximately 5,000 two to five-year-old trees per hectare, regularly growing Colombia, Geisha, Pink Bourbon, and Sidra varieties. He also grows avocados and sells them locally.
Processing
This Pink Bourbon micro lot is hand-selected and brought in from the field by local and itinerant pickers. They are then floated to remove any lower-density beans before being placed in plastic bags for 36 hours. They are then de-pulped fully and dry-fermented for another 40 hours. The coffee parchment is then rinsed and placed on raised beds in a parabolic greenhouse dryer for 15 to 20 days to dry.
Variety: Geisha
Country: Colombia
Region: Divino Niño, Suaza, Huila
Process: Washed
Altitude: 1730 MASL
Producer: Javier Cantillo Vega
Farm: Finca Los Delirios
Roast Level: Light
Award
3th place award at the Western Copa de Oro competition.
In the cup
A malic acidity reminiscent of juicy pears, a citric acidity that reminds us of sparkling limes, and a delicate florality similar to jasmine. This coffee has a light body and a sparking finish.
About The Producer
Javier Cantillo Vega is a part of the Divino Niño cooperative. His trees are between three and ten years old, planted on a land spanning approximately three hectares. During harvest season, he employs up to 10 local pickers to handpick the coffee cherries.
Processing
This Geisha is first fermented with the cherry intact in bags for 24 hours. It is then de-pulped and fermented with spring water for 48 hours. The wet parchment is then rinsed thoroughly and placed on raised beds inside a parabolic greenhouse solar dryer for 30 days.
Variety: Geisha
Country: Colombia
Region: Alto Cañada, La Plata, Huila
Process: Washed
Altitude: 1860 MASL
Producer: Yilver Andrés Pajoy Ipia
Farm: Finca El Arrayan
Roast Level: Light
Award
5th place award at the Western Copa de Oro competition.
In the cup
Sweet and tart key lime pie and juicy citrus reminiscent of lemons and grapefruit. This coffee has a light body and a long citric finish.
About The Producer
Yilver Andrés Pajoy is a second-generation coffee grower from the rural town of Alto Cañada in La Plata. Besides coffee, Yilver and his family grow beans and raise cattle. He is related to two partner producers of our importer Osito: Yesid Pajoy and Didier Pajoy. This is his first time placing in the top five for the Copa de Oro of the Western region, a very exciting feat to accomplish!
Processing
This Geisha micro lot was fermented in its whole cherry form for 36 hours after coming in from the coffee fields. The cherries were then de-pulped and dry-fermented for an additional 36 hours. The coffee parchment was then rinsed and placed to dry on raised beds inside a parabolic greenhouse dryer for 18 days.