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Speciality Coffee

ORGANIC COLOMBIA: Astotbilbao - 100% Arabica - FairTrade

£7.50

Speciality Coffee

ORGANIC COLOMBIA: Astotbilbao - 100% Arabica - FairTrade

£7.50


  • When I took my very first consignment of green beans and wondered how to switch on my Giesen Roaster, it included a beautiful Colombian bean. We've returned to Colombia for this great bean. It's lovely to roast - very honest and could certainly go into any espresso blend, but it stands up on its own.

    Sweet honey notes and top tang of raspberry with a deep buttery finish are the hallmarks of this organic and FairTrade coffee... um... I might just have that on the weekend with a croissant and a cryptic

    For more information on this coffee, schooch over to the "Nerd Zone" tab above.
  • ORGANIC COLOMBIA: Astotbilbao - FairTrade Certified


    Varietal:
     Castillo
    Processing: Fully Washed
    Altitude: 1600 - 2100 metres above sea level
    Owner: Astotbilbao
    Region: Planadas, Tolima
    Country: Colombia
    Cup Profile: Raspberry, honey with a buttery finish

    ASOTBILBAO - ASOCIACIÓN DE TECNÓLOGOS Y PRODUCTORES AGROPECUARIOS DE BILBAO
    This producer group was established in October 2010 in the region of Planadas, South Tolima. The group currently has 38 members and was initially created with 35 who had graduated from SENA, Colombia’s Higher Education National Service. Whereas, much production in Colombia is very much dominated by small holders that band together into Co-operatives and growers' associations, Astotbilboa was established to work as bridge between growers and the government institutions to help improve quality and productivity of coffee production. In this way, it can eliminate lower grade quality beans being mixed with great coffee green.

     The varying climates present challenges to small holder farmers to harvest and process their crop in stable conditions. The geography of the land creates an environment where we see multiple harvests taking place at various times across the different coffee producing regions. Our export partners use only producers with good practises and methods to produce stable and high quality cupping coffees.

    During the harvest the coffee is picked and pulped before being left to ferment for 12 – 16 hours overnight. The coffee is then washed and naturally sun dried on roof tops or in parabolic driers.

    To get the very best from this coffee, why not try a pour-over. Perfect for Aeropress / Chemex / V60 or Softbrew.

    REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER



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