have been carefully selected for their outstanding quality and provenance.
The following single origin coffees have been chosen for this range from some of THE BEST coffees this years harvests have produced !
Edgar's "next door" neighbor is his brother Martín's La Chumeca Mircromill. Edgar& Martín have developed a simple, effective & inexpensive technique to ensure their Naturals always comprise only the very best, ripest cherry. They have rigged two large blue tanks with some piping & fresh water in order to not only do a quick & thorough float sort, but also to divert the damaged & defective beans out of the way using gravity & the force of the water.
This method has improved the brothers' quality tremendously.
El Pilon & La Chumeca also share some dry milling facilities, including a more than 100-year-old hulling machine & a brand-new roaster, which they use to prepare samples for cupping, coffee for guests & bags of coffee to sell right there on the farm
(Pronounced ' ah -hwa ckoh')
The Sierra Nevada de Santa Marta Mountains are one of the highest ranges in Colombia.
It is the ancestral territory of the indigenous people of Arhuaco.
The area is rich in natural resources & ecosystems;
characterised by the numerous waterways.
It is considered by the native Indians to be the “Heart of the World”.
Due to its historical & cultural significance, it was declared a UNESCO Biosphere Reserve in 1979.
The de-pulped cherries are fermented for between 15
and 18 hours in traditional tanks. They are then sun-dried for around 8 days before they are manually sorted & mechanically graded.
Thanks to the unique environmental setting & the community’s vast experience, the Arhuaco’s coffees demonstrate sweet, chocolate & nutty flavours, accompanied by a light acidity & a good body.
This delivers a cup profile that is as balanced & as pure as the forest in which it is grown.
Edy's focus has been on maximising his productivity, experimenting with different planting densities, pruning styles & organic fertilization routines.
This year the harvest for all producers was extremely difficult with increased rains during the harvest & a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling & splitting on the tree.
All the processing for the micro lots takes place at the Aruco mill to centralise & have greater control over the process, to create consistent procedures, but also to reduce the risk on the producer.
The mill is also at 800 masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.