Smells like a Snickers bar when it's ground and is even better once it's brewed, this peanut and chocolate sensation is smooth. Great for espresso and a range of brewing options.
Colombia Fairtrade and Organic
Varietal: Typica and Colombia
Process: Fully washed and dried in patios
Altitude: 1,800 to 1,700 metres above sea level
Tasting notes: Chocolate/peanut aroma, sweet grapefruit and orange, chocolate on the finish, smooth body
Certifications: USDA Organic, EU Organic, UTZ, Fairtrade
The Tayronaca Cooperative (Asociación Tayronaca) was founded in 2014 by producers from primarily the municipalities of Aracataca and Fundación in Colombia’s far Northern coastal area. Their farms straddle the Sierra Nevada de Santa Marta, a mountain range that's isolated from the Andes chain for which Colombia is so well known. With 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.
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 3,007.2 total hectares (426.8 of which are under 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 under coffee. Farmers cultivate their trees, primarily the traditional varieties of Typica and Bourbon, under shade with average densities of 4,800 plants per hectare. Coffee production in the region is characterised by large cherries and beans, thanks to the constant presence of rain between the flowering and the ripening periods.
Cup quality also tends to be quite high due to the level of technical assistance that many farming families receive from regional organisations. Most families do their own harvesting - usually with the help of neighbours. After the red and ripe cherries are picked, they are pulped by passing them through a manual pulper at the family farm (usually located close to the main house). The waste from this process will be used later as a natural fertiliser for the coffee trees. Depending on the conditions, fermentation can range between 12 up to 48 hours.
For most of Asociación Tayronaca, coffee cultivation is their main income, however, some also cultivate sugarcane, but other than these crops, all other agriculture and activities are for household consumption. For the most part, individual families live separately on their farms rather than clustered in the community centre.