Colombian Agustino Forest Single Origin Coffee Beans
£2.65 – £22.00
Colombian Agustino Forest is our favorite roast at the moment,the finest green beans from Agustino forest farm Columbia roasted to give a roast with full bodied rich chocolate undertones with a pleasant cherry acidity.. We have roasted this to a medium plus bringing in the chocolate caramel notes through and with careful roasting we have managed to maintain the amazing fruit acidity so this is a complex roast that will reward careful extraction, it’s drinkable 4 days after roasting but hits its best 10 to 14 days after roasting as the balance of all the flavor notes align and will keep very well. With careful extraction ( sort extraction around 27 seconds as a starting point )it will reward you with a beautiful full flavoured balanced espresso it’s awesome in a flat white, and will make a great Aeropress, cafetiere or pour over.
Colombian Agustino Forest single origin coffee beans
Caturra is a cultivar from Brazil and is a mutation of Bourbon which is much higher yielding. The tree will not reach the same height as Bourbon and typical characteristics associated with this varietal are bright acidity and medium body.
In a country as large as Colombia, with an established coffee industry that is spread over 17 regions, there is bound to be variation in quality with a range that includes truly exceptional through to rather ordinary. Colombia is the third largest producer of coffee in the world after Brazil and Vietnam – though holds the crown for being the largest producer of washed Arabica. The coffee producing areas lie among the foothills of the Andes and the Sierra Nevada, where the climate is temperate with
adequate rainfall. Colombia has three secondary mountain ranges (cordilleras) that run towards the Andes and it is amongst these that the coffee is grown. The hilly terrain provides a wide variety of micro-climates which means that harvesting can take place throughout the year as the coffee of different farms will ripen at varying times. There are more than half a million growers spread throughout the key regions of Nariño, Cauca, Meta, Huila, Tolima, Quindio, Caldas, Risaralda, Antioquia, Valle del Cauca, Cundinamarca, Guajira, Cesar, Madgalena, Boyacá, Santander and Norte de Santander. Key varietals include caturra, bourbon, typica, castillo and maragogype. The first exports of coffee from Colombia began in 1835 when around 2,500 bags were exported to the U.S. and by 1875 there were 170,000 bags leaving the country bound for the U.S. and Europe. Exports grew over the next hundred years or so and peaked in 1992 at around 17 million bags. Today, following unreliable weather patterns and a national programme of plant regeneration, Colombian exports are currently around 9 million bags of coffee per year. Coffee’s importance to the Colombian economy brought about the development
of The Federacion Nacional de Cafeteros (FNC) in 1927. This body is responsible for research, technical advisory services, quality control and marketing. Juan Valdez, a fictitious character created by the FNC, is the world famous moustachioed, mule -riding and sombrero-wearing coffee farmer and very much the face of the Colombian coffee industry. It is widely accepted that some of the country’s best coffees come from the south west in the departments of Huila, Tolima, Nariño and Cauca.
We have chosen to work with a group of Huila farmers situated in the San Agustin region, about five hours south of the department’s capital Neiva. Here, high in the Andean Mountains, conditions are perfect for the production of fine Arabica coffee; good regular rainfall, rich and fertile soils, average farm altitudes of around 1,700 meters above sea
level and good shade that includes Orange, Eucalyptus, Inga and Avocado trees.
AG U S T I NO FOR E S T
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We are working with a group of 1000 smallholders spread across 5 regions of San Agustin in Huila; Los Cauchos, La Llanada, Alto de Obispos, La Argentina and Las Eras. The Agustino Forest programme was set
up around 6 years ago with 104 smallholder families with an aim to promote coffee growing to the smallholder communities rather than producing crops for the illegal drugs trade. It was very successful and
the programme has now expanded to incorporate 1000 smallholders all striving to produce coffee of outstanding quality. The programme also has a strong focus on environmental conservation and requires
members to either have shade trees on their plantation or an area set aside for a natural reserve. It is believed that responsible coffee production can offset the effects of illicit drug production which took place in the area under guerrilla rule in the early 2000’s.
Coffee is grown here on the land surrounding the ancient forests of South Huila, home to a UNESCO World Heritage site with the archaeological park of San Agustin. This area contains some of the country’s most
important remnants of pre-Hispanic culture and it is the protection of this site and the land surrounding it which is at the core of the Agustino Forest programme. The smallholder farmers involved are given access to the speciality market along with technical training and funding for tree planting and improving local infrastructure in return for commitment to protect the local environment and the ecosystems surrounding
The Agustino Forest members hand pick ripe red cherry and deliver it to their own micro wet mill where it is pulped and fermented for between 18 and 24 hours before being washed. The washed beans are then
either dried on patio’s underneath sliding covers in case of rainfall or in a parabolic dryer with the sides open to improve airflow. This process can take between 8 and 15 days and is particularly challenging to get
the coffee to the moisture level required for export. The region is extremely humid and also receives a lot of rainfall, but the farmers involved in Agustino Forest never dry their beans mechanically. Once dry, the parchment beans are taken by truck or mule to the San Agustin collection point where the quality is assessed through green grading and cupping. The farmers are invited to cup their own coffees with qualified
Q graders to receive feedback about how they could improve processing to attract higher quality premiums. The dry parchment coffee is then sent to the dry mill in Tolima rest before being milled, graded and packed
into GrainPro bags for export.