Caldas FW EP

Parts of Caldas are located in Eje Cafetero, the Colombian Coffee Growing Axis. Eje Cafetero was the first major coffee-producing region in Colombia. For many years, the region held the distinction of being the most well-known and highly sought-after Colombian coffee region. Tropical rainforest conditions, volcanic soil and a wealth of rivers and streams in Eje Cafetero make the area ideal for coffee growing.

Producers in Caldas take their craft seriously and the most dedicated among them have earned an affectionate local nickname for it: juiciosos, meaning the hardworking and attentive ones. It is a word that says a lot about the culture behind this region's coffee. 

Farms in Caldas are small, averaging around 2 hectares, and sit between 1,300 and 1,950 meters above sea level. Coffees from this altitude range are known for their intense aromas, medium acidity and sweetness. Most production comes from smallholder farms where coffee is the primary cash crop, processed on-site in small farm-level wet mills known locally as beneficios. 

Farmers selectively handpick ripe cherry and process it on their farms. Some lots undergo a light overnight cherry fermentation in loosely covered boxes before pulping, a technique used to enhance sweetness and simplify the pulping process. After pulping, coffee is fermented in tanks for 18 to 36 hours to break down the mucilage and then washed with clean water. 

For European Preparation (EP) lots such as this one, parchment is additionally hand-sorted to remove defects before drying, ensuring a clean and uniform final product. Parchment is then dried in parabolic dryers covered with mesh to help control temperature and raked regularly to ensure even drying. Drying generally takes 10 to 15 days