Colombia La Cinta (250gr)
Juicy and clean. Chocolate, chamomile , herbs, and cocoa in the aromas and flavor. Juicy bright acidity. Smooth and delicate. The sweet tart finish resonates with herbs, kiwi and sweet date notes.
FARM: La Cinta
Nolberto Olaya’s family farm can be found in the hills of Planadas municipality in the Tolima department of Colombia, 40 km from the municipality’s capital. The farm has produced Organic coffees for many years now, including having been a member of ASOPEP (Association of Organic Producers of Planadas) beginning in 2010. In 2018 however, Nolberto left the association in order to diversify the production of the farm and take more complete control of the operations at La Cinta. Since then, Nolberto’s knowledge and experience has opened up new access and opportunities, improved transparency, and created better income from his coffee crop. He’s also found success in helping other producers in the community transition to organic production, with five farms in the area now growing Organic coffee.
The Colombian Department of Tolima is nested in the heart of Andean region in the center-west of the country. The department ranks first in Colombia in the production of rice and sesame. Farmers here also grow coffee, corn, bananas, sugarcane, and beans. Livestock, particularly cattle and pigs, is quite common in the northwest and center-east valleys along the Magdalena River and its basins. 32 of Tolima’s 47 municipalities are dedicated to coffee production. Tolima’s capital city of Ibagué, also known as “Musical capital of Colombia and America” is surrounded by the mountains and enriched with water resources stretching along the Magdalena River Valley to the east of the Department. Tolima is traversed by highways and railroads, linking Ibagué with Bogotá, Armenia (Quindio), and Neiva (Huila).
We got to know Colombia La Cinta via Ally Coffee. Ally’s Company backgrounds and expertise in coffee empower so as to build an open community around inspiration, knowledge, and guidance. They believe this is the only way to improve both the product and the experience at every step. Their ambition is to continue to build Ally on foundations of shared value and mutual reward and make coffee a global model for business.
About La Cinta
PRODUCER:Nolberto Olaya
TERROIR:Tolima
ALTITUDE:1700 m
PROCESS:Washed
ARRIVED IN:69kg Grain Pro
VARIETIES:Tabi, Cattura
AROMA:Chamomile, Cocoa
FLAVOR:Date, Chocolate, Kiwi
BODY:Round
FINISH:Nougat, Herbs
This lot of Caturra and Tabi coffee underwent Washed processing at La Cinta. Cherries are sorted in floating tanks to select only dense ripe fruit. Whole cherries are fermented in plastic tanks for 24 hours of aerobic fermentation. The fruit is then pulped and placed back into the tanks and sealed for 100 hours of anaerobic fermentation. During this stage, the tanks are opened after three days to manually release the CO2 that has built up during fermentation. Seeds are washed and moved to the greenhouse drying area where it is dried for 20–25 days.
