About This Coffee
Arley purchased his land with money he saved from working as a storekeeper and day laborer. He continues to earn additional income from that work while pursuing high quality coffee production on Finca La Casa.
Cultivation
In addition to coffee, Arley also cultivates plantains and yucca.
Harvest & Post-Harvest
After selective handpicking, cherry is lightly fermented for approximately 12 hours. Then, cherry is pulped and fermented in tanks for approximately 14 hours. Parchment is washed in clean water and laid to dry on a patio. Arley and his family rake drying parchment frequently to ensure even drying. It takes approximately 10 to 15 days for parchment to dry.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance and Organic.