Colombia Suukala

Colombia Suukala

Sale price£8.50

Sourced from growers in the Macizo Colombiano, a mountainous area that stretches over the states of Cauca, Tolima and Huila.

TASTING NOTES:

Suukala showcases the qualities we love to find in the best Colombian cups. Complementing the classic flavour notes, the cup has extra complexity and a long lasting finish. A deliciously layered coffee that is sweet and juicy with notes of mandarin and blackcurrant.

Grind Type: Whole Beans

Grind Type
Bag Size: 250g

Bag Size
PRODUCER

AsorCafe smallholders with Siruma

REGION

Macizo Colombiano, Inza, Cauca

HARVEST

January - March

ALTITUDE

1800 - 2100 MASL

VARIETY

Colombia, Caturra, Castillo

PROCESS

Washed and sun dried in parabolic driers


ABOUT

Our partners Siruma have sourced this coffee from growers in the Macizo Colombiano, a mountainous area that stretches over the states of Cauca, Tolima and Huila, in the west of Colombia. The area forms a plateau that is rich with volcanic soil and abundant with water. 

The coffee growers here are part of the Asorcafe co-operative, based in and around the towns of Inza and Pedegral. Members typically cultivate their coffee at around 2100M, on small plots of around 2 hectares.

As is typical in Colombia the coffees in this lot were selectively hand-harvested and then processed using the washed method at each farm’s ‘micro-beneficio’ before being delivered to Asorcafe where they were selected by cup quality and profile to make up this specially prepared micro-lot.

AsorCafe Co-operative

AsorCafe was founded on July 11, 2003 in the town of Pedegral in Inza and currently there are 290 members who are part of the association. The association was set up to help these producers become organised to sell their coffees as specialty but also provide a framework and structure to further their education and progression to improve the economic and social conditions for themselves, their families and their community.

Farm level

These producers typically farm on plots of land between two and five hectares in size at altitudes of up to 2200 masl. The farms are planted with caturra, typica, bourbon, tabi, castillo and some pink bourbon. 

The lot we selected was made up of the varieties caturra, colombia and Castillo and was washed sorted, pulped and fermented for about 24 hrs. After fermentation the coffee was washed a second time and dried on both raised tables and in parabolic driers.

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