||Colombia Finca El Tapado Washed 2012
||Varietal(s): Colombia and Caturra
Finca La Julia - El Tapado lies at around 1,850 metres above sea level in the steep green hills around the small town of Jardín, in southwestern Antioquia; a new area for us. The farm is owned and managed by Jesús María Posada and his wife Olga Restrepo, who have two teenage children that attend their local high school.
Jesús is a passionate member of his local growers’ cooperative - the Cooperativa de Caficultores de Andes - and is very interested in studying advances in agronomy and techniques to maintain coffee quality. Coffee has been an enduring passion for him; when he was asked how long he has been working in coffee and farming at his farm, Jesús answered “all my life”.
Finca El Tapado extends over 6.5 hectares, 4.5 of which are under coffee. The farm is planted out with Colombia and Caturra varietals, although Jesús and Olga are gradually sowing varietals resistant to coffee rust disease (known as Roya) that have been developed by Colombia’s coffee research centre (cenicafe) - namely Castillo and Castillo Rosario varieties.
The coffee trees are worked in seven year cycles, the last five years of which are productive years. The trees are then heavily pruned and take two years to re-establish before yielding another crop. The farm’s soil is regularly analysed and a fertilisation schedule is planned accordingly. The trees are then fertilised three times each year.
The main harvest on the farm takes place from October to December, with a smaller fly crop (mitaca) in April and May. Around 60% of the farm's production comes from the main harvest, with the remaining 40% yielded during the mitaca. The farm employs seven temporary workers during harvest months; for the rest of the year, Jesús and Olga take care of all of the farm work themselves.
The farm’s cherries are picked by hand when fully ripe and then processed at a low water ecological mill. The cherries are dry-pulped and then dry-fermented* in tiled tanks for a maximum of 18 hours (*fermentation takes place in the cherries’ own juices only, with no extra water added to the fermentation tank). The beans are then washed using fresh water and dried on ‘marquesinas’ - patios with plastic or glass roofs to protect from rainfall - until they reach the optimum humidity.
In the cup expect sweet toffee and caramel, with a super sticky mouthfeel to go with it. The acidity is mild and gentle, reminiscent of red apple. A simple, lovely cup, and a great example from this new area for us.
Coffee: Finca El Tapado (Antioquia)
Farm: La Julia - El Tapado
Varietal(s): Colombia and Caturra
Processing: Dry-pulped, washed and sun dried on ‘marquesinas’ (covered patios)
Altitude: 1,850 metres above sea level
Owner: Jesus Maria Posada
If you hear the first pops of second crack it's time to stop. This is a medium so as not to kill the complexity.
"Quick Look" Guide:
Sweet, toffee, caramel, sticky mouthfeel, mild acidity, red apple.
Good Filter: Yes, Good Espresso: Yes
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