Colombia, Luz Divia Fierro Calderon Coffee Beans
Deets
- Country
- El Meson, Huila, Colombia
- Elevation
- 1,650M
- Processing Method
- Washed
- Variety
- Pink Bourbon
Tasting Notes
Description
Luz Divia Fierro and her husband Elpidio grow coffee at their finca El Meson, located in the vereda of Berlin, in the municipality of Acevedo, Huila. These two have grown up around coffee since they were children. When it was time for them to begin their farm, El Meson, they started building a house on the property only a few years ago. El Meson used to be a castle farm, so at the time it had never been cultivated before. They initially began by planting about 20,000 Pink Bourbon trees. El Meson, dedicates about 11 out of the 34 hectares of land to Pink Bourbon trees and this coffee comes from those inaugural trees that were planted.
El Meson’s soil is mostly loam, consisting of sand, silt, and some clay. As part of the protected forest reserve, tall trees help shade the coffee plants. The landscape is mostly hilly and steep allowing an elevation of about 1,650-1700 m.a.s.l. Luz employs five workers for non-harvest responsibilities like weeding and fertilizing, but during harvest they employ up to 15 pickers. These pickers live on the farm during the months of harvest. This is very important to Luz and Elpidio because they are passionate about making sure these workers are paid well and feel comfortable during their time on the farm.
Once picking is complete, the coffee cherries are sorted and weighed to record how much to pay each worker per kilo. Then the cherries are flouted in tanks to remove any debris or damaged and/or green cherries. The cherries then remain intact for 24 hours as an initial process of fermentation for the coffee bean. The next day, they de-pulp the cherries and put them in water tanks to forgo the next step of fermentation for this coffee. Then they are washed and put out to dry on a rooftop-style dryer for about 20 days.
This coffee comes out very clean with good sweetness. Luz Divia’s farm, El Meson, is so young and they are already producing some stunning coffees. We are very excited to be on the lookout for what they are able to produce in the years to come.
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Coffee Subscriptions
250g Bag
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Subscribers will get to sample all of our current roasts, except for our Modern American and 431. In addition, we’ll include our limited-edition roasts in your subscription at no extra charge to you. Most of the time these never make the online store, and are only in our shop for a short period.
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When searching for a coffee to roast to our 431 profile, we always look for a strong body with good chocolate sweetness. This coffee, coming from Veracruz, Mexico fits the bill with its incredibly heavy body and dark chocolate sweetness. It’s the perfect coffee for those that like cream and/or sugar or for those that like a strong black cup of coffee. When roasting 431, we roast it longer, but not too long to where it gets too roasty and we lose the sweetness of the coffee.
This particular coffee comes from the Huatusco region of Veracruz. This region is well known for coffee production. It is well suited for coffee growing with its mountainous and forest terrain. Volcanoes are also around this region which is excellent for the soil. The soils where the coffee farms are located correspond to hills of volcanic ash, classified as Luvisols, Andosols and Cambisols.
With the uniqueness of this region we are excited to explore and create more relationships with producers from Veracruz. Mexico is one country that we have always wanted to work more with so over the next few years we hope to be sourcing some stunning coffees. This coffee is a great coffee to get our foot in the door of Mexico.
This coffee coming from Palestina, Colombia is a great installment of our beloved Modern American espresso. As always, our goal with Modern American is to source and roast a coffee that has a great body for espresso to where we can roast it lighter so that we can highlight the complex sweetness of the coffee. To accomplish this, we roast this coffee slowly to bring out the sweetness, but we don’t roast it too dark so that we don’t taste too much roastiness. Although we call it an espresso roast, this coffee is also perfect for any other brew method, especially a batch brewer.
Our friends over at Atlantic Specialty Coffee helped us source this coffee from Palestina. This is a blend of coffee from 20 different specialty coffee-producing families. This group has its own collection center with a quality lab where they individually evaluate the physical and sensory quality of each lot by producer and then separate them according to profile and cup score prior to the final blend.
This group of producers were kind enough to give us their notes on the processing of their coffee. The producers use a traditional washed process because this allows the coffee to exhibit the characteristics of the regional terroir. This region is known for a very fine acidity, citrus notes, yellow fruit, a very marked sweetness and accentuated cleanliness. The producers use long fermentation times because the low temperatures of the region allow for a slow and constant process that contributes to the complexity in the cup. Drying is mainly done in the sun, in "casillas" or parabolic dryers, the process takes an average of 15 days.
The region of Palestina is well known for the quality of coffee being exported. Producers from this region have won the Cup of Excellence multiple times over the years.
Its geographic location provides ideal climate conditions for the production of specialty coffee. Coffee is grown there from 1,600 to 1,900 meters above sea level, with temperatures that oscillate between 16 and 25 ºC. The region's soils are fertile, derived from volcanic ash, and the varieties that are cultivated are mainly Caturra, Colombia and Tabi. The farms vary in size from 2 to 10 hectares, which each contain between 10 and 50 coffee trees.
We thought this was the perfect coffee to roast to our Modern American profile because of the density of the beans. The coffee offers nice canned peach sweetness with an almost ginger ale like sparking mouthfeel.