Origin: Café de Colombia
Department: Caldas
Municipality: Villamaría
Farm: El Jardín
Producer: Juan Felipe Restrepo
Variety: Castillo

This Colombian coffee comes from the Department of Caldas, and from a spectacular farm like Hacienda El Jardín. The departments of Caldas, Quindío and Risaralda are known as the Eje Cafetero . Producers in the area use “grain by grain” cultivation, harvesting and processing techniques. This guarantees the quality of the product and is also a fundamental factor for the coffee beans to have the quality required to be considered  specialty coffee .

Colombian coffee is 100% arabic. They cultivate in lands between 1,300 and 2,000 meters of altitude and are characterized by their washed process. Additionally, the climatic and terrain conditions give it a relatively high acidity. Likewise, Colombian coffees generally have a mild flavor and balanced body.

Colombian coffee is recognized worldwide for its quality, being the third largest coffee producer worldwide. Colombian coffee is grown in all the mountainous areas of the country and involves more than 500,000 producing families.

OUR ORIGIN:
COLOMBIAN COFFEE HACIENDA EL JARDIN
The Finca El Jardín is located on the outskirts of Manizales, Caldas and has 170 hectares. Initially, Hacienda el Jardín was a farm that by tradition had been focused on the cultivation of traditional coffee. However, in recent years it has created an ideal ecosystem with areas for bird watching. Likewise, they also carry out coffee tours .

This hacienda belongs to a family with a coffee tradition for 3 generations. Together with the OPCE team , in the person of Juan José Restrepo, they have partnered to obtain exceptional specialty coffees and carry out experimental processes.  

Thanks to the optimal environmental conditions, it has great potential for the production of specialty coffees. Additionally, given the proximity to the OPCE facilities, it is possible for them to maintain an exhaustive control to guarantee the quality of the coffee. Even more on this farm 

ANAEROBIC FERMENTATION
The lot is selected giving priority to the location of the coffee plant within the farm. This is done to ensure that the cherries meet the humidity and temperature requirements for the proper development of sugars.

After harvesting, the coffee is washed in fermentation piles. For this, initially enough clean water is allowed to enter until it reaches a level between 5-10cm above the surface of the coffee. The cherries are then rinsed up to 3 times. In this "floating" operation or process, it allows removing floating grains and impurities.

This is when the anaerobic fermentation begins in the cherries. The coffee cherries are placed in a tank or barrels with a conduit that contains a valve that lets air out but does not allow it to enter. The anaerobic fermentation of this coffee lasted 34 hours and they were introduced with the pulp. In this type of fermentation, it is very important to control the time so that it does not ferment excessively, as this could ruin the coffee.

Finally, the coffee is intermittently dried mechanically.

Anaerobic fermentation enhances the flavors and aromas of the coffees. Also, the result is a much more complex coffee. In the case of this Finca El Jardín Colombian coffee you will be able to distinguish slight alcoholic notes that make it very interesting.  

COLOMBIAN COFFEE: TRADITION AND SUSTAINABILITY
Currently, in Caldas more than 33,000 small Colombian coffee Finca el Jardín- coffee tree with fruitfarmers are engaged in coffee production on 42,648 farms. 99.6% of the 72,366 hectares is technified. Thanks to this, they have increased disease resistant coffee varieties and renewed their plantations.

Under the Permanence, Sustainability and Future Program (PSF) they have achieved a young technified coffee growing. The average age of its coffee trees is 5.4 years. Likewise, the area planted with varieties resistant to rust already covers 43% of the total area.

Additionally, coffee growers implement strategies to ensure the sustainability of their plantations. Some of these strategies include:

the renewal of coffee plantations,
removal of trees in marginal areas and,
planting of new trees in optimal areas.
This is why the high scores achieved by Caldas coffees in international competitions. In the contests organized by the   Rainforest Alliance they range between 83 and 84 points. And all this within a rigorous evaluation in which 10 international juries participate.

At Animal Coffee we pride ourselves on offering you specialty coffee from producers who take care of their resources and the environment. Colombian specialty coffee from Finca El Jardín is an example of this. 

Colombia Finca El Jardín

Tostador de café de especialidad - Centro de formación para particulares y profesionales - Consultoría de café a todos los niveles de especialización. Specialty Coffee Roaster

Animal Coffee

Region: Muyinga
Commune: Gasorwe
Washing Station: Ngogomo
Variety: Red Bourbon

After its construction in 1992 in Muyinga province , Ngogomo still continues to operate at a high level. With more than 1,800 farmers, it is one of the main coffee washing stations in the Muyinga region. Ngogomo is located at 1689 meters above sea level, which makes its coffees develop very special notes.

The history of coffee production in the Ngogomo region dates back to a fisherman. The story goes that man caught a fish in a lake near where the station is today. This fish mysteriously disappeared. It is then, not being able to find a logical answer to this, that the fisherman decides to change his profession and dedicate himself to growing coffee.

This story of success and recovery of coffee plantations, motivated other people in the surroundings to grow coffee. Additionally, the quality of the cherries in the area, gained more followers.

The climate and the terroir of this area allow the coffee to present unique and structured flavors compared to other traditional regions. In fact, Ngogomo CWS reached 13th place in the Burundi Cup of Excellence with a washed batch that scored 87.78.

Coffee arrived in Burundi during the 1930s. At that time the Belgian government supervised and administered the twin territory of Ruanda-Urundi. During 1922 and 1962 the Belgian government made the cultivation of coffee compulsory. When the Belgian government withdrew, it was no longer mandatory and many coffee growers stopped caring for their coffee trees. However, others saw the economic benefits of continuing to grow coffee. Thus, the industry became the center of Burundi's national economy.

The coffee industry in Burundi was managed by the public sector until the beginning of the 21st century. It is then that the local government partially privatized activities of the coffee production chain. Some of these privatizations were washing stations and dry mills. As a result of this change coupled with the political instability of the territory, today, there is little foreign investment in the coffee sector in Burundi.

Currently, the coffee industry in Burundi is based on almost 2 million small coffee farmers. These produce more than 80% of the total export of coffee in the country. A large number if we take into account that the total population of Burundi amounts to less than 11 million people. These small coffee producers represent almost a fifth of the total population.

All the coffee plants in Burundi are Arabica. Although with the establishment of a large plantation an attempt was made to introduce Robusta. This plantation was destroyed during riots and the civil war at the end of the last century.

In Burundi almost all of its coffee trees are of the Bourbon variety. This is heavily controlled by the government for quality reasons. Due to the constant reduction in the size of coffee farms, aged coffee trees are a very serious problem in Burundi. Many farmers have coffee trees that are over 50 years old. Additionally, with small fields to cultivate, it is difficult to replant. This would mean that they are completely without production during the 3-4 years that the new plantations would require to start producing.

Despite the ubiquity of coffee cultivation in Burundi, low productivity prevails. The small farmer has about 300 trees on average, usually in his backyards. If it is taken into account that each tree produces 1.5 kilos of cherry, we have that the farmer sells an estimated 400-500 kilos per harvest. This means an annual salary of no more than USD 100 per farmer.

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