Country – Colombia
- Region – Piendamo, Cauca
- Farm – Acc Attia - El Silencio
- Varietal – Castillo
- Process – Natural
- Cup Score – 86.25
- Altitude – 1700 - 1850 masl
Tasting Notes:
Pineapple, Plum, Cacao, Tamarind, Nutmeg
Farm Overview:
This lot is processed by Robinson at his farm, El Silencio, in the Vereda, an 8-hectare property with 6 hectares in coffee, one in forest, and one in grass, planted to Castillo and Colombia. Robinson has grown coffee for 20 years and been part of coffee regional cooperative ACC for five.
Today ACC counts 77 members, with an average farm size of 1.5 hectares at elevations between 1,700 and 2,100 metres. The association supports its growers with quality analysis and feedback, drawing on a certified Q grader among its members and a small QC lab for cupping and evaluation. Robinson and his brother have also designed and built their own small wet mill, allowing them to process advanced-fermentation naturals and honeys and add value to cherry occasionally delivered by members.
This coffee is a natural. Cherries are picked very ripe for higher sugar content and floated to remove defects. They then rest in a mechanical silo for roughly 48 hours at 28°C to dehydrate the coffee to 20% moisture, followed by a humid oxidation stage: a 24-hour fermentation in sealed GrainPro-style bags of 25–30 kg of cherry at ambient temperature, around 24°C. The coffee then returns to the same silo at 37°C until it reaches 15% moisture, before finishing on a parabolic dryer that brings it down to a final 10%.
Another amazing coffee from Colombia's ACC cooperative we hope you enjoy it as much as we do.