EL PUENTE, COLOMBIA - ESPRESO / DARK FILTER COFFEE

Good Life Coffee

EL PUENTE, COLOMBIA - ESPRESO / DARK FILTER COFFEE

Sale price€13,50

Tax included.

Koko:225g
Lajike:Beans
Quantity:

Country: Colombia

Field: Huila, Pitalito

Producer: +300 farmers of the area

Processing: Washed

Varieties: Caturra, Colombia ja Castillo

Altitude: 1600-1800m

Harvest:

FOB price: $2,86/lb

Quick help

Contact us!

info@goodlifecoffee.fi

Sienitie 46, 00760 Helsinki, FINLAND

Or call: +358 40 507 3935

El Puente makes a comeback. This high-quality Colombian coffee is roasted to perfection, suitable for black consumption but also stands up well with milk. A versatile coffee with notes of sweet fruity, caramel, and chocolate flavors.

El Puente is a collaborative project that brings together Aromas del Sur, El Mirador, Clearpath Coffee, and the local small-scale producers they work with. Aromas del Sur is a cluster of coffee farms owned by the couple Claudia Sambon and Rodrigo Sanchez. El Mirador, owned by Elkin Guzman and Diana Devian, is where El Puente's processing takes place, and Clearpath Coffee handles the coffee sales and logistics globally.

Established in 2018, El Puente addresses issues faced by local small farmers, such as the lack of proper processing methods, financial resources, and the risk of adopting new cultivation techniques. Translated to Finnish, El Puente means "bridge." The project serves as a support system for local farmers, assisting them in all aspects of coffee cultivation and processing for sales. Through El Puente, the farmers have improved the quality of their coffee, ultimately increasing their income. They ensure that the coffee cherries brought to the station meet their quality criteria and are processed carefully, resulting in this high-quality, pure, and delicious coffee.

This coffee is a blend of cherries collected from various farms in the region. Upon arrival at the processing station, the maturity of the cherries is checked. The coffee is then floated to separate defective cherries, and the cherries are separated from the coffee beans. The station uses a Brix measurement device (indicating sugar content) to determine the fermentation time, which occurs in closed tanks for approximately 30-42 hours. Afterward, the coffee is washed and dried for about 15-18 days on elevated beds.