FRESHLY ROASTED COFFEE

Enjoy three diverse blends;

Sara Gutierrez Yellow Colombia Natural 

Luz Helena Salazar Natural Microlot 

Peru Café Femenino, Cecanor Cooperative

The coffee is named after Sara Gutierrez, who owns the coffee farm and processes the beans herself. Her project is a family dream, where Sara and her husband lead the processing of special coffees. They seek to give a twist to traditional coffee growing in order to advance and preserve this occupation in the face of high production costs and decreasing labour availability in the field.

El Silencio farm in Buenavista Quindío (the heart of Colombia) is located in the central mountain range of Colombia between 1600 and 1700 meters above sea level. This coffee comes from the farm’s most special batch, grown at the highest altitude on the farm and using a variety called Colombia Amarillo (Yellow Colombia). These two factors give the coffee a unique profile.

This coffee comes from Cecanor co-operative in Chiclayo, Peru, where the Café Femenino programme was founded in 2003. 

Café Femenino is a program in sustainability by Café Femenino Foundation, run by women and supporting women in a wide range of development projects (e.g. education, medical care, hygiene, improving production and coffee quality) as well as promoting equality and a more fulfilling life. Women in the program invest the profits they get from farming coffee into their community and thus many people benefit from the endeavours of these brave and hard-working women. 

In 2012, Luz Helena Salazar transitioned 50% of the land at Finca Maracay to growing the Castillo varietal, a strain of Arabica coffee that is naturally resistant to Coffee Leaf Rust and increasingly well regarded for its excellent cup potential. 

After selective handpicking, ripe cherry undergoes 24 hours of dry aerobic fermentation and then another 30 hours of fermentation inside a sealed bag kept below 22°C. The sealed bag creates an anaerobic environment where the lack of air allows different enzymes, yeasts and bacteria to emerge. The result is a coffee with different flavours than if the coffee was only fermented in an open container. This lot's distinctive flavours are further enhanced by a mix of raised-bed drying and sealed-bag fermentation in later processing stages.

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