Colombia – Cauca, El Tambo

Bean Basics

How we are using this coffee:

Colombia should be on every coffee roaster’s radr. Not only for the known quality, but also for availability. Harvesting is happening so frequently that it’s hard not to find something that fits into a spot on your menu. When used in a blend Colombia can add a triad of body, acidity, and sweetness making it a good option for a two component blend. When used as a single origin, they stand up really well across multiple roast levels.

About this coffee

ASMUCAFE stands for Asociación de Mujeres Agropecuarias de Uribe, an organization of women farmers and landowners in El Tambo, a municipality within Cauca. The women’s mission as an association is to improve their families’ quality of life through coffee farming and to contribute positively to their community by working together and sharing resources, knowledge, and support. “Our work is determined by our values such as responsibility, honesty, commitment, respect, solidarity, and competitiveness.”

The coffee, all of which is of Castillo or Colombia variety, is picked as purple (Castillo) or bright red (Colombia) cherry, and undergoes a somewhat unusual “double” fermentation process, as the women describe it: First, the cherries are left in the loading hoppers for 14 hours, then they are depulped in the afternoons and evening hours and placed into traditional open fermentation tanks for another 10 hours. Then they are washed three to four times before being dried either in parabolic dryers or in the sun for 8–12 days

Roast Events

Roast profile recorded on an MCR-2D