Current offerings
These coffees will be available in the United States in August 2017. We strongly encourage our roasters to pre-order our coffees as the lots sell quickly. Coffee is shipped out of the North East region of the US. Please email us for pricing information.
Colombia
Farmer: Conrado Suarez
Region: Jerico, Antioquia
Altitude: 1850 m.a.s.l
Varietal: Castillo & Dos Mil
Processing: Fully washed, 36 hour fermentation.
Tasting notes: Sweet, clean, classic tasting Colombian. The Dos mil varietal adds the nice pop, the castillo gives it the chocolate and creamy body.
Harvest: April – July 2017. This is the region’s Main harvest.
Availability: Please email us. info@campesinospecialtycoffee.com
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Farm: Villa Bernarda
Farmer: William Correa
Region: Jerico, Antioquia
Altitude: 1900 m.a.s.l.
Varietal: Dos Mil
Processing: NATURAL – Cherries (24+ Brix) are hand selected at the wet-mill, soaked in water for 10 minutes, then sun-dried.
Tasting notes: Red fruits and milk chocolate, notes of tropical fruits, Tropical Hi-C, bright citrus acidity, round body. Excellently done. A Colombian Natural that consistently scores 86+ points. These are not easy to come by!
Harvest: April – June 2017. This is the region’s small harvest (mitaca or traviesa).
Availability: Please email us. info@campesinospecialtycoffee.com
Farm: Don Felix
Farmer: Felix Porras
Region: Jericó, Antioquia.
Altitude: 1900 m.a.s.l.
Varietal: Dos Mill, Caturra, Castillo
Processing: Fully washed every two days. Half of the batch ferments in water for 37 hours, the other half for 13 hours. It’s fully washed and floaters taken out, and sun-dried.
Tasting Notes: Caramel, pink starburst , tropical fruits, tingly bright acidity, round body.
Harvest: April – June 2017. This is the region’s small harvest (mitaca or traviesa).
Availability: Please email us. info@campesinospecialtycoffee.com
Region: Pijao, Quindio
Farm: El Nogal
Varietals: Tabi, Castillo, Maragogype, Colombia, Caturra.
Process: Cherry selection at wet-mill, floaters taken out in cherry, depulped, fermented in water for 15 hours, washed and floaters, sun-dried.
Farmer: Noralba Velandia
Altitude: 1850 m.a.s.l.
Tasting Notes: Bright, sweet, berries, pineapple, caramel, malic acidity, complex. Love it! Look how many varietals she has on her small farm! 🙂
Harvest: April – July 2017. This is the region’s main harvest.
Availability: Please email us. info@campesinospecialtycoffee.com
Farm: Finca La Alejandria
Farmer: Jair Ciro Aristizabal
Region: Cordoba, Quindio
Varietals: Castillo
Altitude: 1650 m.a.s.l.
Process: Fully washed. The cherries are hand-selected at the wet-mill, fermented in water for 15 hours, washed, and sun-dried.
Harvest: April – July 2017. This is the region’s main harvest.
Tasting Notes: Bright, citric acidity, red fruits, panela, cedar, classic Colombian acidity and body. This coffee cools sooo well.
Availability: Please email us. info@campesinospecialtycoffee.com
Farm: Finca Mi Ilusion
Farmer: Octavio Garcia Bravo
Region: Pijao, Quindio
Varietals: Castillo
Altitude: 1900 m.a.s.l.
Process: Fully washed. The cherries are hand-selected at the wet-mill, fermented in water for 14 hours, washed, and sun-dried.
Harvest: April – July 2017. This is the region’s main harvest.
Tasting Notes: A classic Colombian coffee but Specialty style. Very sweet, caramel, panela, milk chocolate, red fruits, citric acidity, round body. Everything you love about a classic Colombian coffee done superbly.
Availability: Please email us. info@campesinospecialtycoffee.com
Farm: Finca Santa Ana
Farmer: Bernardo Jaramillo
Region: Jerico, Antioquia
Varietals: Dos Mil & Castillo
Altitude: 1950 m.a.s.l.
Process: Fully washed. Depulped and fermented in water for 14-15 hours, washed, and sun-dried on amazing drying beds. Check out the photos.
Harvest: April – July 2017. This is the region’s small harvest (mitaca/traviesa).
Tasting Notes: Very sweet, caramel, panela, milk chocolate, red fruits, citric and bright acidity, creamy body. This is a solid coffee hot and cold. Does very well as a pour-over or in Cold Brew.
Availability: Please email us. info@campesinospecialtycoffee.com
Blend: Las Hermanas
Farmers: Nora Velandia, Miriam Velandia, Marta Velandia
Region: Pijao, Quindio
Varietals: Caturra, Castillo, Tabi, Bourbon
Altitude: 1900 – 2000 m.a.s.l.
Process:Fully Washed. Cherries hand-selected..
Harvest: April – July 2017. This is the region’s main harvest.
Tasting Notes: A blend of three sister’s neighboring farms. This blend is SOLID. Red Berries, Panela, Caramel, White Chocolate, bright acidity, creamy.
Availability: Please email us. info@campesinospecialtycoffee.com