More Information:

La Palma -Franceny Ruiz Constain
Franceny comes form a coffee growing family, and enjoys producing coffee because it is “a legal crop, easy to sell, and generates employment”. She started with 1000 trees, and have expanded their farm, La Palma, to 10 hectares. After harvest, their coffee is pre-fermented in a wooden hopper for 20 hours, pulped, and fermented in ceramic covered tanks for another 20 hours. The beans are washed three times with any defectives being removed. The coffee is dried in a parabolic dryer for the following 15 days.

Microlot

Colombian microlots are sourced basis cup quality, and are both the highest-quality and one of the highest price tier of the coffees from this country. The cup must achieve 87+ points and is separated out based on its particular specs, whether it is a farmer-specific or a variety-specific lot. These are highly traceable coffees.

Washed

Colombia is best-known for its Washed coffees. While the processing details might vary slightly from farm to farm or by association, generally the coffee is picked ripe and depulped the same day, then given an open-air fermentation in tanks or buckets for anywhere between 12–36 hours. The coffee is washed clean of its mucilage before being dried either on patios, in parabolic dryers, solar driers, or mechanically. Some Washed coffees in Colombia are mechanically demucilaged.

Cauca

Cauca is in central-western Colombia, stretching from the Western Cordillera mountain range to the Pacific Ocean. Ocean winds and elevation result in Cauca being one of the coolest regions of the country. The coffee in this area is grown mostly by indigenous or Afro-descendant communities. Geographically, the region has many features including the Popayan Plateau, many rivers, and the central volcanic mountain range.