COLOMBIA EXCELSO HUILA FILADELFIA P | Taresso - Artisan Coffee Roasters

COLOMBIA EXCELSO HUILA FILADELFIA P

17,9370,04

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Filladelia II if part of Filadelfia farm, unique, a familial inheritance divided among twelve siblings yet united in purpose. Each sibling manages a portion of the farm, denoted by numbers, but their shared passion for coffee binds them. They keep the farm’s original name in honour of their parents, it is more than land; it’s a testament to their familial bonds and commitment to coffee cultivation.

Their farm is accompanied by a small natural forest reserve that keeps excellent soil for their coffee crops and provides water, which is essential.

Their father is a source of inspiration, love and motivation for them, and not only to them. With over twelve years as the head of quality and buyer of InConexus in the Huila region HUB, he is a respected figure among coffee growers. His commitment to quality has elevated the standards of coffee production far beyond Filadelfia. His expertise extends into the realm of coffee cupping. As an experienced coffee cupper, he has not only participated in numerous competitions but also shares his profound knowledge with others. He teaches the younger generation and fellow growers the intricate art of cupping, helping them enhance the quality of their coffee.

His innovative spirit shines through in his on-site laboratory, which he built on their farm. Here, he conducts experiments with new alternative processing methods, and sharing these advancements with neighbours and transforming Filadelfia into a hub of learning and innovation for the entire coffee community and young generation.

In Filadelfia, every bean tells a story of tradition, innovation, and community. As this farmer blends the wisdom of generations with cutting-edge techniques, he shapes a future where excellence, sustainability, and shared knowledge are the pillars of coffee farming. His journey is more than cultivating coffee; it’s about nurturing a culture that flourishes in every cup savoured worldwide.

This lot is Pink Borbon varietal honey processed. Only ripped coffee cherries were harvested; coffee was then selected by density and sanitized. The pulp (skin) and fruit were removed from the coffee cherry, leaving a thin layer of sticky mucilage, not washed. Then the coffee cherries were placed on air-flow canopy beds and dried for 16 – 20 days.

We asked Ramon why decide for this way and he told us “the intention to use this process, that I am carrying out is to add value to the environment by minimizing the use of water in these processes. And also I like to try new things “add smiling.

 

REGION: Filadelfia II

PRODUCER: Ramon Hoyos Gόmez

VARIETY: Pink Bourbon

CUP PROFILE: full body, peach acidity, aromas of red fruits, sweetness of dark honey, and an aftertaste of ripe apricots

PROCESS: Honey process

ELEVATION: 1.750-1.900 m

Crop months: Oct – Nov (Main),  May – Jul (Mitaca)