Colombia - Rodrigo Sanchez - El Progreso 12oz
Tasting Notes: Persimmon, Mango, Macadamia, and sunflower
Farm: El Progreso
producer: Rodrigo Sanchez
Elevation: 1650 meters
More info from Ally Coffee:
Finca El Progreso is located in Vereda El Caramelo, Palestina municipality outside of the city of Pitalito. The farm belongs to Rodrigo Sanchez Valencia and Claudia Samboni and grows Geisha, Bourbon, and Caturra trees between 1580-1700 meters above sea level. The property has been a coffee farm for 80 years, starting with eight hectares planted with coffee and growing to the current 22.
The property is special because it is where the Sanchez Valencia family was born and raised. Rodrigo, Claudia, and their team focus on producing both quality and quantity. By following a systematic plan for fertilizations, varietal selection, pest and plague control, harvesting, and processing, they and their team are able to produce both consistent quality and overall high volumes per hectare.
All cherries harvested are measured for degrees Brix. Based on sugar content indicated, the team at Aromas del Sur, the umbrella group of Monteblanco, Progreso, and La Loma farms, then designates which processing method is appropriate. Coffees with 24-27 degrees Brix are processed as washed coffees, beginning with depulping cherries they day they are harvested.
Coffee is fermented between 28 and 32 hours, fully washed with clean water, transferred to the solar dryer for several days, and finally moved to shaded raised beds to complete the drying process. Floaters are removed at the first stage prior to depulping to produce clean, consistent coffees that represent the terroir of the farm.