Amigos de Huila | ColombiaBluebeard Coffee Roasters
Cupping Notes: Amaretto, Dark Chocolate, Toffee & Nectarine
Farmers: Jose Domingo Trujillo, Hernan Valenzuela, Darabiel Osorio, Samuel Osorio
Varietals: Caturra and Colombia
Process: Fully washed
Region: Tarqui, Huila
Import Partners: Shared Source
Additional source information from Shared Source:
Traceability and impact. This sub-regional blend from Huila is built from microlots from our portfolio producers. These are all smallholders, ecological farmers, and all paid handsomely. This is our initiative to provide economic security to producer partners and to purchase a larger, broader range of their coffees.
We purchase all our Colombian coffee directly from the producer - when we say ‘direct’ we literally mean it: we pay smallholders in Colombian pesos, from our bank account to theirs, or with a check, or with cash if they don’t have a bank account. We buy parchment coffee and we pay, in full, upon delivery to our chosen dry mill.
This iteration of our Amigos del Huila blend comes from the micro-region of Tarqui. The producers who contribute to this lot are all long-term suppliers of ours and have all become close friends. We have given micro- financing to each producer individually on several occasions over the years, donated equipment, and we have been supporting their ongoing efforts to convert to organic agriculture.
In this second iteration of Amigos del Huila offering of 2020, four producers contributed lots to this coffee:
Jose Domingo Trujillo: caturra
Hernan Valenzuela: caturra, variedad Colombia
Darabiel Osorio: caturra
Samuel Osorio: caturra, variedad Colombia
This year, both Darabiel and Samuel have worked to expand their homes and build bodegas for better coffee storage. Darabiel has also purchased a brixometer, and he’s using it to measure the sugars in cherries for better picking. Reimundo has historically had fluctuating coffee quality- some lots have been better than others. This year, our field agent Frank has been working alongside Reimundo to identify some better practices for more consistency (and therefore more stable income)- specifically, taking careful note about conditions during coffee processing (pulp and sweetness of cherries, weather conditions, noting the changes in the fermentation process rather
than relying solely on a specific number of hours), and monitoring the drying process to make sure that the parchment doesn’t heat up too much (which can kill the embryo, and make the coffee taste prematurely aged). His coffee is much-improved, and provides a lot of sweetness in this community lot. Finally, this is the first time that we’ve purchased from Jose, though he has been a member of Aso-Tarqui for several years- and I suspect that it won’t be the last time! He is showing a lot of promise with very sweet, well-processed coffees.
PROCESSING: Each producer has a slightly unique way of processing cherries, but all are diligent in making sure that only ripe cherries are picked. Most leave the cherries in a carefully sealed bag (often re-used Grain Pro) in a cool, shaded area (often in the ceramic fermentation tanks) for 12-24 hours to begin the fermentation process in the cherries.
From there, coffee is de-pulped and left to ferment without water (Darabiel and Samuel leave the coffee for a low-oxygen, anaerobic-style fermentation in pickle barrels; Hernan and Jose ferment in open fermentation tanks). Drying is low and slow in covered and ventilated dryers- for anywhere between 2-3 weeks.
PRICING TRANSPARENCY: We purchase parchment coffee directly from Darabiel and Samuel; both Jose and Hernan are members of the Aso-Tarqui group and we purchase their coffee through Aso-Tarqui. We pay for transport from Huila to the mill in Valle del Cauca. We paid between 1,650,000-1,750,000 pesos per carga (125 kilos of parchment coffee, this is the unit farmers sell their coffee in) for the coffees that make up this lot.