Villa Velez

115,00 kr
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These coffees from Tolima are picked in 3-4 passes. Meaning the producer/ workers pick the more or less ripe cherries in one block. Then they might wait a few weeks until it’s again a decent amount of ripe cherries to pick in that same place. Generally, the first and last pass is of lower quality, and the second and third will be considered as the best, with more ripe cherries and uniform quality. When we can, we try to reach parchment harvested in these two passes. 

The coffee from Tolima is generally fully washed, meaning pulped and fermented the traditional way.
This is the most common and widely used method. The farmer will have a small beneficio, a small manual or electric pulper, and a fermentation tank. They pulp the cherries in the afternoon. The coffees are going straight from the pulper into the fermentation tank. It can sit there for one to two days, depending on the temperature. A higher temperature will speed up the fermentation process, and a lower temperature will slow it down. Some producers do intermediate rinsing with water, which can also help them control the process.

They normally stir the coffees in tanks or small channels before they remove the floaters. For the ones, without channels, it’s common to wash the coffees in the fermentation tank and skim off the floaters before it goes to drying.

For the smallholders in regions like Tolima, the coffees are commonly sun-dried in parabolic dryers that almost work as greenhouses. The better producers have well-ventilated facilities. There are many different variations and constructions, but generally, they are all systems that are able to protect the coffee from rain.

We have generally seen that the producers that have constructions with good ventilation and manage to dry the coffee down to below 11% in 10 – 18 days often have very good and consistent coffees.


country colombia
region tolima
producer various farm smallholders
variety caturra
process washed
altitude 1600-2000 masl
tasting notes peach, red berries, plum