Colombia Buenos Aires
The Farm
Jesús comes from a family of farmers. His grandfather farmed the fields, and his father primarily grew coffee. It was thanks to this work that his children and grandchildren were able to pursue various university degrees. Jesús is a small- to medium-sized producer from Quindío who primarily grows Caturra, Colombian varieties, and Bourbon for the Estate Coffee category, but also produces micro-lots and nano-lots with exotic varieties and differentiated processes. All of his production is organic and sustainable.
This farm is very special because, as Jesús Bedoya says, “it’s a gift that the land and my father have given to me and my family.” It’s also the result of many years of hard work and represents the possibility of continuing coffee farming from generation to generation. It’s true that they received the farm in somewhat unfavorable conditions, but with a lot of effort, they managed to build their own micro-processing business.
Jesús comes from a family of farmers. His grandfather farmed the fields, and his father primarily grew coffee. It was thanks to this work that his children and grandchildren were able to pursue various university degrees. Jesús is a small- to medium-sized producer from Quindío, who primarily grows Caturra, Colombian varieties, and Bourbon for the Estate Coffee category, but also produces micro-lots and nano-lots with exotic varieties and differentiated processes. All of his production is organic and sustainable.
The world of coffee is wonderful, and one story we’d like to tell is that we bought this coffee blind, only knowing the name of the farm. It was at the Coffee Awards, among a table of 11 coffees, and the one we liked the most was the one from the Buenos Aires farm. We reserved the bags, and when we found out who the coffee grower was, we were pleasantly surprised to find that Claudia Sans and he were tasting together as judges at Tierra de Diversidad. It’s nice because Jesús told me I was more than welcome to come to the farm and that he would love for me to try his coffees, and here I am a month later writing this article,” Claudia Sans tells us.
Process Method
Only the ripe cherries are harvested, and then they are taken to the pulper. The pulp is removed, and the coffee passes through water channels until it reaches the fermentation tanks. To eliminate the mucilage, the coffee is submerged in water for approximately 24 hours. After this time, the coffee passes through water channels again to further eliminate any mucilage that may have adhered to the bean. The coffee is then dried in patios, raised pallets, or canopies.
Once it reaches 11% humidity, it is taken to the threshers.
Origin
The size of Colombia by itself contributes to the different profiles that express its 20 coffee departments (a total of 32) in the cup, but even within the regions there are many variations due to the microclimates created by the mountainous terrains, wind patterns, proximity to the equator and of course, the difference in varieties and techniques in the processing.
The Northern regions (eg. Santa Marta and Santander) with higher temperatures and lower altitudes offer coffees with a lot of body, and less vivacity. The central “coffee belt” of Antioquia, Caldas and Quindio, amongst others, where the major part of the production is found, produces the types of “breakfast blends” of easy consumption with a mild taste and great sweetness but low acidity. The departments located in the South East like Nariño, Cauca and Huila tend to have farms at a higher altitude, which translates into a more complex acidity and more floral note in the profiles.
Cundimarca is the department that surrounds the capital city: Bogota, one of highest capital cities in the world (2.652masl).
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