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Hand Roasted Colombian Coffee
Coffee Type: Espresso
Tasting Notes: Stone fruit, chocolate, malty sweetness
Coffee Packaging: Biodegradable bag
Farm: Various farmers from Magdalena Dept
Coffee Varietal(s): Primary Typica & Colombia, among others
Processing: Fully washed and dried on open or covered patios
Farm Altitude: 1,700 to 2,200 metres above sea level
Farm Owner: Members of Asociación Tayronaca
Town / City: Primary Fundación & Aracataca Municipalities
Region: Magdalena Department
Total size of farm: 9.5 hectares on average
The Tayronaca Cooperative (Asociación Tayronaca) was recently founded in 2014 by producers from primarily the municipalities of Aracataca and Fundación in Colombia’s far Northern coastal area. Their farms straddle the isolated mountain range of Sierra Nevada de Santa Marta. With high altitudes of 5,700 metres above sea level just 42 km from the Caribbean coast, the Sierra Nevada is one of the world’s highest coastal ranges.
At the foothills of the Sierra Nevada, lies the Magdalena coffee zone. The region is home to great biodiversity and has ideal environmental conditions for the production of speciality coffees. The department of Magdalena currently counts with 18,450 hectares of coffee distributed across 3,144 farms, sheltering some 2,820 families. Asociación Tayronaca is comprised of just over 300 of these producers from around 10 communities. The group has achieved USDA Organic, EU Organic and UTZ certifications.
Tayronaca producers are overwhelmingly small-holders who manage their own self-sufficient wet-mills and patios (open or covered) for drying. Currently composed of 316 producers farming a total of 3,007 total hectares (427 grow coffee), the average farm size is quite substantial compared to other departments in Colombia. The average member has around 9.5 hectares total, 1.35 of which is used to grow coffee. Coffee production in the region is characterised by large cherries and beans due to the regular rains between the flowering and the ripening periods.
Most families harvest their own coffee and usually use help from neighbours. After the red and ripe cherries are picked, they are pulped by passing them through a manual pulper at the family farm. The waste from this process will be used as a natural fertiliser for the coffee trees. Fermentation can range between 12 up to 48 hours.