Colombia | El Jardín

Regular price $26.00
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Region: Inzá, Cauca
Altitude: 1,972 metres above sea level
Varietal: Caturra, Colombia
Process: Washed
Producer: Leonel Calambás

Lots of fruit-driven sweetness highlighted by notes of pear and apricot, balanced with a smooth, creamy mouthfeel and almond nougat on the finish. El Jardín has a praline and floral aftertaste.

Suited for all pour-over methods. 

Origin Story
El Jardín (which translates to ‘the garden’ in Spanish) is a tiny farm, – just 1 hectare in size – located at 1,972m above sea level, in the steep, rugged hills that surround San Vicente. Don Leonel, as he is known around town, has been working in coffee his whole life. He hopes his seven children continue his lifelong work and has already assigned each of them with plots of land from his farm, to help them begin their own careers in coffee. So far, the plan has worked, and all of Don Leonel’s children are still involved in coffee-growing!

The Calambás family see coffee-growing as part of their heritage. Don Leonel’s children are part of a much-needed group within the younger generation that want to continue with coffee. A focus on the specialty-market was crucial in making this decision, as many of the region’s upcoming producers have experienced first-hand the financial security and stability it can provide.

El Jardín is mainly planted with the Caturra variety, which was the most popular variety during the 1970s and 1980s when most local farms were established. In recent years, Don Leonel has also introduced hybrid varietal Colombia, as part of the country’s efforts to reduce the incidence of coffee leaf rust without affecting cup quality. Don Leonel farms his coffee with traditional techniques and most of the labour is provided by him and his family. Fertilisation occurs around three times a year, usually after manual weeding, and pesticides are rarely used.


Processing
The coffee in this lot were selectively hand-harvested and processed using the washed method at El Jardin’s ‘micro-beneficio’ (mill).

The coffee was pulped using a small manual or electric pulper and then placed into a fermentation tank, where it was fermented for around 48 hours (depending on the weather and the farm’s location) and then washed using clean water from nearby rivers and streams.

The coffee was then carefully dried (over 10–18 days) on parabolic beds, which are constructed a bit like a ‘hoop house’ greenhouse, and act to protect the coffee from the rain and prevent condensation dripping back onto the drying beans. The greenhouses are constructed out of plastic sheets and have adjustable walls to help with airflow, and temperature control to ensure the coffee can dry slowly and evenly.