ORIGIN: Tolima, Colombia
CO-OP: CAFE DEL MACIZO
VARIETIES: Bourbon, Castillo, Caturra, Colombia, Tabi, Typica
PROCESS: Fully washed & sundried (patios or marquesinas on the roof of their home)
ALTITUDE: 1,400 to 2,000 masl
SOIL: Nutrient rich with plentiful topsoil and water is accessible.
HARVEST: Mostly year round
CUPPING SCORE: 86
Ready to roast, green beans from the Café del Macizo coop in the Tolima region, Colombia. Produced by organic certified cooperative:
Cup Profile: hints of tropical fruits (pineapple and papaya) and golden raisin with a crisp acidity of red apple. Full-bodied, creamy mouthfeel.
Available in bags of 250g, 500g or 1kg for home roasting. ROAST BEFORE CONSUMPTION.
CAFE DEL MACIZO -
The 60 members of Café de Macizo cultivate Organic coffee at 1,400 to 2,100 meters above sea level in Tolima. Café de Macizo was founded in 2003 to help producer-members cultivate and market coffees at sustainable rates.
Tolima lies deeply nestled in the Central Andes. While the climate is well suited for coffee production, Tolima has remained a less popular region due to the prevalence of armed conflict and drug trafficking. Many farming communities have been caught in the crosshairs of these conflicts.
Members of Café Macizo use Organic practices to produce certified coffees and improve their livelihoods. Members are spread across communities in Tolima. In total, there are more than 300 hectares producing coffee with a production potential of 750,000 kilograms annually.
Members also have access to a community economic fund that supports partner farmers during difficult times.
Tolima’s high altitudes and ideal microclimate create superb conditions for cultivating specialty coffee. Soils are nutrient rich with plentiful topsoil and water is accessible.
Coffee is selectively handpicked by smallholder producers and their families. Once picked, ripe, red cherry is processed on individual farms. Most farmers use a small drum pulper to pulp cherry. Then, they place coffee in tiled or cement tanks to ferment. Following fermentation, parchment is washed in clean water and then laid on patios or marquesinas on the roof of their home. Producers rake parchment frequently to ensure even drying.
