Salado Blanco

$0.00

Cupping notes
Red Apple, Honeydew, Chocolate, Mandarin.

Coffee bio

Origin
Huila, Colombia

Producer

23 Associated producers from Terra Coffee Association

Farm

Various (Huila department)

Varietal

Caturra, Colombia

Process

Washed

Elevation

1500 - 1900 masl

Arrival

Jan 2024

Size lbs

154.3

Quantity available

0 units at CTI, NJ
25 units at DPU, TX
20 units at YR, FL
Price / lb
4.90
ASERMA Coop.
Sourcing from 23 Associated producers from Terra Coffee Association

This coffee is the result of 23 producers from the department of Salado Blanco in the municipality of Huila, Colombia. The 23 producers who worked collectively to create this coffee, named the lot Salado Blanco in honor of the district it is grown in. Salado Blanco produces excellent coffee but is not as well known as its neighboring districts in Huila and as the producers say, their town is part of their identity. Each producer operates a small family farm that ranges in size from 1-5 hectares. This coffee is created using a blend of Caturra and Colombia varietals with which the producers have been working with for the last few seasons, the main harvest is between the months of November and January and a secondary harvest from May to June.

The Salado Blanco Recipe
The harvest takes between 15 and 18 days and is done manually by the family and neighbors. The coffee is kept in cherry form and undergoes an initial fermentation of 18 to 24 hours. Afterwards, the coffee is depulped and undergoes a second fermentation of 36 to 48 hours. Once washed, it is sun-dried for 15 to 20 days to reach the optimal moisture content.

Terra Coffee: Empowering Producers and Sustainable Practices
Terra Coffee emerged as an association with a noble objective – to enhance the quality of life for its member producers. In their pursuit of a different approach to agriculture, the focus remains on empowering farmers to reconstruct and revive their soils. The key lies in crafting natural bio products in house, steering away from commercial fertilizers and fostering a wholehearted embrace of this transformative approach. The intricacies of their methodologies unfold through compelling workshops, offering a glimpse into the world of sustainable farming practices. According to Wbeimar, the representative of Terra Coffee, a significant stride involves amplifying the role of women within their association. From tailored workshops on coffee analysis and preparation, exclusively for female members, to deconstructing gender norms ingrained in the agricultural landscape, their efforts transcend economic objectives. The transformation of female participation, overcoming historical reticence, reflects a commitment to showcasing the indispensable contributions of women on the farm. The work with women extends beyond traditional boundaries, creating spaces where they feel acknowledged and fostering a reality where their influence in agriculture is pivotal.

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