PRODUCER : Hermel Alvarez
FARM : Cooperativa de Caficultores de Anserma
REGION : Anserma, Caldas
ALTITUDE : 1900 MASL
VARIETAL : Gesha
PROCESS : Natural
Hermel Alvarez, is a 60-year-old farmer with an undying passion for the art of coffee cultivation. His land spans a generous 15 hectares, of which 13 are dedicated to coffee cultivation and the rest preserved as forest land, enhancing the biodiversity of his property.
The terrain of Hermel's farm is dotted with a range of coffee varieties. Gesha, bourbon, castillo, supremo: all thrive under his attentive care, with Gesha occupying 15% of his coffee area. His meticulous processing of the coffee cherries, whether natural or fully washed, contributes to the rich taste and quality his beans are renowned for.
For his naturally processed coffee, Hermel entrusts his cherries to the Wet-Milling Plant of the Cooperativa de Caficultores de Anserma. Here, the cherries undergo a cleansing process, separating unwanted particles and thoroughly washing the cherries. The cherries are then selected optically, with greener ones earmarked for washed process coffee and the most mature ones proceeding to the natural process. Subsequently, a 96-hour anaerobic process commences, following which the cherries are mechanically dried at temperatures ranging from 35 to 40 degrees Celsius until the moisture level reaches 10-11%. Ensuring utmost care and separation for each batch, the coffee is finally packed into GrainPro bags, providing stability for up to 15 years.
This is the story of Hermel Alvarez, and of countless others like him, who under the umbrella of the Anserma Coop, continue to push the boundaries of coffee production. Through their commitment and the facilities of the Coop, they not only maintain the rich coffee tradition of their region but also add their unique notes to the symphony of Colombian coffee.
As the fourth largest country in South America, and the third largest coffee producer in the world, there is no mistaking Colombia’s presence in not only scale, but also skill. The country offers a landscape of contrasts; mountains, forests, coastlines, and micro-climates that work to produce some of the world’s most recognisable coffee.
Once the world’s largest producer of washed coffees, Colombia has had to re-energise the coffee sector after a 2009 case of Leaf Rust decimate much of the production. Thanks to large investment, disease resistant varietals of coffee trees have been planted, and volume has increased from a low of around 7.5million bags to over 12 million in 5 years. Colombia used to produce only washed Arabica coffee, from three main geographical areas trisected by the Andes mountain range. Regional coffees have become increasingly popular and are demonstrable of the distinct flavour profiles available throughout the nation. Coffees are typically mild bodied (hence the categorising term ‘Colombia Milds’), with crisp acidity and citric sweetness.
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