Colombia Brayan Mosquera


Notes: Pineapple and strawberry with hints of ginger. Full bodied.
Origin: Columbia
Process: Washed
Location: Sumbico, Piendamo, Cauca
Variety: Castillo
Altitude: 1980m
Bag size: 250g & 1kg

Producer Brayan Mosquera has been part of the ACC group for 2 years and he is one of the young dynamic producers (27 yrs old in 2023) as part of this association. This lot comes from the El Magdal farm, situated at 1950 masl with 1.5 hectares of coffee growing area producing Castillo only.

He works with ACC and delivers cherry to one of their central processing centers on the farm of Robinson Rivera who helped found the cooperative. Centralising the processing helps them to control and standardise the quality and longevity of the coffees delivered.

This lot is processed as washed with a small twist, after the cherries are floated and pulped, the coffee is left to ferment without adding any water but simply covered to avoid as much contamination as possible for 16 to 20 hours, the timing depends from the environmental temperature during fermentation.
Once the fermentation is finished the mucilage is removed and the parchment is moved to dry on the patio on the initial stages and then parabolic drying is used to achieve 10% humidity.

Asociación de Caficultores del Centro del Cauca por la Paz.

The ACC coop (Asociación de Caficultores del Centro del Cauca por la Paz) is a non-profit organisation that was created in 2016 in Piendamó, Cauca. The purpose of the association has always been improving the coffee quality, going all the way from the crop until the commercialization of the coffee, where improving these aspects will have a social impact on the region. Improving the wellbeing of the peasant families, taking care of the environment, and trying to find peace in our territory.

ACC has 77 associates with an average of 1.5 hectares of land that range between 1,700 and 2,100 meters above sea level, where every member that has joined is a believer of the power of associations, where the main goal is to fight against poverty and social conflicts in the region. The association helps members with commercial strategies and crop related technology; although every member has the chance to decide how to process his coffee with innovative fermentations.

The coffee varieties the members grow are castillo, cenicafé, Tabi, Bourbon, caturra and colombia.

Most of the drying is done through parabolic and mechanical silos.

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