COLOMBIA - JIERU LOT #1 (FEMALE PRODUCER LOT) | Washed
Unroasted raw green coffee beans
| Owner: | Siruma, female producer lot Jieru Lot #1 |
| Location: |
Florida & Mesones, Ortega, Tolima |
| Varietal: |
Caturra, Colombia, Castillo & Pink Bourbon |
| Process: |
Washed |
| Altitude: |
1690 masl |
| Cup Score: |
86.5 |
| Cup profile: | Bergamot, nectarine, red berries, complex and floral. |
The producer association AMUCAFLOME began with the purpose of creating options and opportunities for coffee growing women of the Florida and Mesones veredas.
The veredas that are part of the association, just like the rest of southern Tolima, were part of the armed conflict in Colombia, where all the guerrilla groups of Colombia were present in the area at the same time. This created a big history of insecurity and slowed down all economic development in the region. This is part of the reason why AMUCAFLOME was created, to try to boost the economic growth of its associates by being able to apply to different projects and at the same time teach its associates how to take care of the ecosystem that surrounded them. The association has vegetable garden which allows the group to earn a second income. All 21 associates have to work certain days of the month in order to sell the vegetables and save up money for the construction of the headquarters that they are building. They are also producing organic fertiliser they can sell to other farmers as well as buy for their own farms.
The association has focused on producing specialty coffee. They have also received workshops for baristas and are currently working on a project with the Tolima government where they will receive a roaster.
Siruma have been working with them since May 2023 and they delivered their first coffee in July 2023. Pilar, Siruma's Agronomist has been running post harvest processing workshops with them as well as sensorial workshops teaching them how to cup and assess coffees from Tolima to understand the different qualities.
Washed Process
All associates process their coffee in a very similar way on thier small 2Ha farms.
once harvested, they float the coffee to remove unwanted material and bad cherries, and pulp it immediately in the afternoon. It then dry ferments overnight for 16 - 18 hours.
It is then washed the next morning at 10:00 and put in the solar dryer immediately and have it dry evenly for the next 7 - 10 days. It is then stored in the association’s HQ until it is sold to a buyer like Siruma.
