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Quick Facts
All the facts about our Colombia Finca La Luisa Mango honey
| Region | Ciudad Bolivar, Antioquia |
|---|---|
| Producer | Velez Family |
| Variety | Red Caturra |
| Process | honey |
| Type | Unwashed Arabica |
| Category | Mission Red |
| Harvest | from October to December |
| Shipping | from January to May |
| Unit | GrainPro Sack à 35kg |
For this process a pressurized stainless steel tank is used. Coffee cherries are fille dinto the tank and CO² is flushed to create an environment with no presence of oxygen. Cherries are fermented for 5 days. Coffee juice is extracted froom this first process. Fermented cherries the get de-pulped and returned to the fermentation with the extracetd juice mixed with the selected fruit. This second process takes another 3 days. Finally coffee cherries are ready to dry for another 5 days.
Origin
Specialty coffee from Colombia
Varieties
Typica, Caturra, Castillo
Processing methods
Mainly washed processed, for specialty lots also natural and honey processed
Altitude range
1000 – 2300 masl
Harvest
Main harvest October – February, Mitaca harvest March – August
Total yearly production
Around 11.3 million 60kg bags in 2022/23
Colombia has thanks to its geographic position around the equator the advantage to have two crops and therefore fresh coffee all year around. Thanks to its three mountain ranges of the Andes from the north to the south, it creates different climatic and cultural areas, which makes the flavour of the coffee from each department in Colombia unique.
Main production areas: Cauca, Valle del Cauca, Tolima, Huila, Quindio, Risaralda, Nariño, Caldas, Antioquia, Cundinamarca, Santander, Norte de Santander, Sierra Nevada
Port of shipment: Cartagena, Santa Marta, Buenaventura
Export bag size: 70kg
Total number of coffee farmers: over 563,000 small coffee families
Cup Profile: High acidity, medium body, fruity fragrance, citric and sweet notes
Mission Red
Colombia Finca La Luisa Mango honey
| Region | Ciudad Bolivar, Antioquia |
|---|---|
| Producer | Velez Family |
| Variety | Red Caturra |
| Process | honey |
| Type | Unwashed Arabica |
| Harvest | from October to December |
| Shipping | from January to May |
| Unit | GrainPro Sack à 35kg |
For this process a pressurized stainless steel tank is used. Coffee cherries are fille dinto the tank and CO² is flushed to create an environment with no presence of oxygen. Cherries are fermented for 5 days. Coffee juice is extracted froom this first process. Fermented cherries the get de-pulped and returned to the fermentation with the extracetd juice mixed with the selected fruit. This second process takes another 3 days. Finally coffee cherries are ready to dry for another 5 days.
