Colombia - Los Gaviotas

ORANGE, BERRIES & NUT

Our new house coffee is here! You might have noticed our Coffee Garden lots have run out (for now), so please say hello to Los Gaviotas. There’s a nice story to this coffee that’s covered below, but in terms of cup, we have a medium roast here that works particularly well on espresso and in milk based drinks, it’s what we’re now serving in our cafe. Orange, berry and nut, easy to work with, but also suitable for those who prefer a filter brew of something that’s a little more crowd pleasing (I’d serve this to my mum and dad, whereas I wouldn’t serve some 300 hour fermented natural to them with tasting notes of manure… you get the idea).

THE COFFEE ITSELF

This project is a tribute to the heritage, hard work, and the art involved in selecting the best coffee beans over the years. In the tradition of Colombian coffee, women pickers, known as Chapoleras, were recognized by their striking and elegant white costumes. As these women traverse the coffee farms, their graceful presence evokes images of seagulls, or "Gaviotas" in Spanish, which inspired the name of our project. This coffee is produced by 40 women who own farms ranging in size from 1 to 5 hectares located in Huila, at an average altitude of between 1500 and 1600 m.a.s.l. The main varieties cultivated are Castillo, Colombia, and Caturra. The coffee is sourced from a women's association led by Ana Gloria Rodriguez. These female coffee farmers are committed to quality, driven by a profound passion and love for their land and region.

The association aims to explore new ways to commercialize their coffee, intending to positively impact the community and generate higher incomes. Additionally, through their sustainable practices, they seek to mitigate the effects of climate change. This coffee reflects the meticulous effort, well-organized pre- and post-harvest processes, and the delicate care provided by the hands of these women.

The Process - Washed Only the ripest Caturra & Castillo cherries were harvested. After this initial step, the coffee is placed in water tanks to remove any floaters and external material. It is then hand-sorted to remove any defective cherries that may have slipped through. The coffee is subsequently de-pulped and undergoes a short fermentation process for 12 hours. After fermentation, it is spread on drying beds and left to sun-dry for 15 days, or until the coffee reaches the ideal moisture level.