Colombia Finca La Chorrera Washed Caturra S.C. Decaf

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Apricot jam, caramel, sugar, very sweet.

£5.60

DETAILS

We're now into our sixth year of working with this amazing farm, but the first year's lot was so tiny that it never made it onto the website and was sold as an exclusive to one of our lucky wholesale partners - so you've only seen it for 5 of those 6 (sorry!) Luckily, ever since then we've been able to focus a little bit more on the farm: we cupped a lot more pickings and found a little more coffee.

Finca La Chorrera is located near to the city of Pitalito, in the south of the Huila department. It's in the valley of the Rio Grande de la Magdalena, known as 'The Valley of Laboyos', which is 180 km away from Nieva, the capital of Huila. Pitalito is also the second largest city of the department of Huila, at approximately 125,000 inhabitants, and is considered one of the largest areas of coffee production in Colombia.

This farm is located on top of a mountain at 1,735 metres above sea level. It contains 70% Caturra (25,000 plants; this lot comes from them), 20% Colombia F6 (7,000 plants) and 10% Castillo (2,000 plants). The farm consists of eight hectares, six of which are planted with coffee. The other two hectares house the mill and inaccessible mountainous areas. The family house, which is also used for drying, is at the bottom of the hill at around 1,400 metres above sea level.

I took some (I think!) amazing pictures on my trip in 2013, so take a look here, and I took some more on my trip in 2014 – find them here

The farm is owned and run by the Claros family: Pedro, his wife Nelcy and their six children (Alberio, Edilson, Sandra, Hermes, Diana and Monica). It's a real family business with everyone pitching into the farm to make it work.

The farm's drying patio is one of the most amazing things I’ve seen. It's a greenhouse built on top of the house so that the coffee can be turned regularly, but also to make sure no one steals it. The latter was not so much of a problem last year with market prices being low, but it was a real problem over the previous three years. Of course, Pedro doesn't have to worry about market prices; he always gets a premium because he consistently gives quality, but black market coffee goes to the highest market bidder.

This coffee has been decaffeinated via the sugar cane (SC) method just like our other Colombian decafs of recent years. It’s a method from Colombia and the decaffeination is, as with our other Colombian decafs, done at a plant in Colombia where they use a sugar cane byproduct for the process. More details can be found here. We're big fans of this method for a number of reasons but 1 of the most important for me is that it keeps the whole process in Colombia, no shipping the coffee back and forth around the world to get it decaffeinated, it all happens at origin then floats softly over to me in Stafford : )

Over the last couple of years, we’ve bought a couple of large lots from co-operatives in Colombia for decaffeinating. The minimum run size for the process is 4,200 kg of green coffee (which would be about 3,400 kg after roasting). We’ve been really impressed by the quality of flavour you get from this process in comparison to the Swiss Water and CO2 methods. By taking control of the lots we want processed, we’ve been able to choose coffees that tasted good to begin with rather than being stuck with someone else’s selection. The downside is that we’ve not been building on relationships with farmers, because we had to look for big lots.

2 years ago we decided to begin doing something different. We have a long-standing relationship with Pedro and, as I said earlier, have been buying from him for many years; every year we cup each lot of pickings from the farm and feed that information back to him as a score. The better the picked coffee tastes, the higher the premium he gets for it. La Chorrera reached a point last year where it was producing a good volume and the consistency was super good – enough so that they were able to build up the 4,200 kg we would need for a decaffeination run. Here we are now and it's still going strong, hurrah!

In the cup expect sweet and fruity - It's apricot jam with extra sugar. That big up front sweetness rolls on into the finish but becomes a more complex caramel.

  • Country: Colombia
  • Department: Huila
  • Nearest town: Pitalito
  • Farm: Finca La Chorrera
  • Owners: Claros family
  • Altitude: 1,735 m.a.s.l.
  • Farm size: 8 hectares
  • Coffee growing area: 6 hectares
  • Varietal: Caturra
  • Processing: Washed
  • Decaffeination process: Sugar Cane (Ethyl Acetate)

CUPPING NOTES

Apricot jam, caramel, sugar, very sweet.

Clean cup: (1–8): 6
Sweetness: (18): 8
Acidity: (18): 6.5
Mouthfeel: (18): 6
Flavour: (18): 6.5
Aftertaste: (18): 6
Balance: (18): 6.5
Overall: (18): 6.5
Correction: (+36): +36

Total: (max. 100): 88

Roasting Information
Medium dark - take it steadily through crack and through the gap, dropping just before you reach second.

"Quick Look" Guide
Apricot jam, caramel, sugar, very sweet.