COLOMBIA: Finca Los Alpes - Single Origin - MICROLOT - 100% Arabica

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  • COLOMBIA: Finca Los Alpes - Single Origin - Microlot

    Lead Producers: Jose Arboleda and Elvia Ramirez
    Region: Ciudad Bolivar, Antioquia
    Growing Altitude: 1740 MASL
    Process: Natural - Carbonic Maceration
    Varietal: Caturra
    Cup Profile: Strawberry, brown sugar and mango
    SCA Score: 88

    Stop Press!

    We have a new Colombian coffee, which scores an incredible 88 on the SCA  (Speciality Coffee Association) cupping table.

    Finca Los Alpes has been owned by Jose Arboleda and Elvia Ramirez since 1974. Situated on the outskirts of Ciudad Bolivar, Antioquia, the region is overlapped by the Cordillera Central and Cordillera Occidental mountain ranges of the Andes. The tropical climate created at high altitude is perfect for coffee growing, so much so, that it comprises 80% Ciudad Bolivar’s economy.

    This microlot is a naturally processed coffee, which uses carbonic maceration, giving it a juicy sweetness not atypical of most (fully washed) Colombian coffee. A characteristically clean cup profile is complimented with flavour notes of strawberry, brown sugar and mango. Yep...you know it's summertime!

    Perfect for all brewing methods.

  • COLOMBIA: Finca Los Alpes - Single Origin - Microlot

    Lead Producers: Jose Arboleda and Elvia Ramirez
    Region: Ciudad Bolivar, Antioquia
    Growing Altitude: 1740 MASL
    Process: Natural - Carbonic Maceration
    Varietal: Caturra
    Cup Profile: Strawberry, Brown Sugar and Mango
    SCA Score: 88

    With a coffee-growing tradition going over 180 years, Antioquia is known to be the birthplace of coffee in Colombia. Crossed by two Andes mountain ranges, the Cordillera Central

    and the Cordillera Occidental, Antioquia benefits from high altitudes and a tropical climate - perfect for growing coffee. At the southwest of Antioquia, bordering the Choco department, Ciudad Bolívar lives of coffee, which drives 70 to 80% of the economy. El Farallón is a small village overlooking the city of Ciudad Bolívar. This is where José Arboleda and Elvia Ramirez purchased their first farm in 1974 - Finca Los Alpes. The beginning of an entrepreneurial success story!

    As they started to cultivate coffee, they developed a real passion for it. Over the years, motivated by the success their coffee met, José and Elivra started to trade their coffee directly and expanded with the purchase of a second farm, still around Ciudad Bolívar.

    As their son Juan joined the family business in the mid 1980s, the family business kept growing and was in need of more production capacity. A third farm was acquired!

    Agropecuaria Farallones was created in 2000, as the business reality required a new administrative structure. The company started to look at exporting when the younger daughter, Olga, joined the family business in the early 2000s. As of today, what started as a small coffee farm in 1974 - Finca Los Alpes - is a coffee producing company with 10 farms, a roastery and a trading office. How far they have come in 45 years!

    Carbonic Maceration

    Finca Los Alpes lot is no traditional natural from Antioquia.

    After being picked, the cherries are sorted in floatation tanks to ensure that overripe, unripe and defective cherries are removed. The fermentation process is split in two phases and leverages exclusively the microbiological components (yeast and bacteria) that are naturally present in the coffee cherries.

    First, the cherries are stored in a tank for about 16 hours and start fermenting. Afterwards, the cherries are transferred to hermetic containers where the carbonic maceration starts: carbon dioxide is regularly injected in the tank and the oxygen removed. The saturation

    in carbon dioxide provides an ideal environment for the development of lactic acid bacteria (they thrive in oxygen-free conditions). During the carbonic maceration, experts from Finca

    Los Alpes closely monitor the temperature, the Brix degree (sugar measurement), the pH, and the electrical conductivity of the cherries. This second phase of the fermentation lasts 72 hours. Once fermented, the cherries are dried in a temperature-controlled mechanical dryer fuelled with coffee husk before entering a stabilisation phase for up to two months.

    Through this closely-monitored process, the coffee develops its flavours and aromas of ripe mango, brown sugar and strawberry.

The latest in a string of awards we've won for our tea and coffee

RINALDO's AWARDED 2 STARS IN THE PRESTIOUS Great Taste Awards 2022

Rinaldo's is so much more than speciality coffee and fine tea. We offer all manner of equipment and training. The sourcing of our materials and products is ethical and fully traceable. Our packaging is 100% free of plastic and foil. We love what we do. We're highly skilled, yet always eager to learn more from you. We have so much fun at work. How cool is that?