Noé Campo - Colombia
RHUBARB, LEMON SORBET
WHERE AND WHO
Noe Campo owns the farm La Peña in the area of La Milagrosa in Inza, Cauca. Coffee trees grow at 1750 masl and he has mainly caturra and bourbon variety planted. As well as coffee he also produce sugar cane and tomatoes for self-consumption and selling. The annual production of coffee is around 4000kg. Noé Campo is also a member of Asorcafe which helps him to become organized to sell their coffee as specialty and also provide to their education and progression to improve the economic and social condition for themselves and also for the whole community.
FROM THE CHERRY TO THE BEAN
This coffee is processed using the honey process, first they hand pick and select the best cherry, then them whole fermented for 12 hours overnight. After this it are depulped and fermented again for 24 hours in black bags. The coffee is then dried in parabolic driers (they consist of a transparent plastic roof and a rustic parabolic structure in guadua that allows taking better advantage of radiation during little sunny or rainy days and direct radiation during sunny hours), until moisture reaches 11%.
ABOUT THE VARIETY
Caturra is a natural mutation of the Burbon variety, was introduced in Guatemala in the mid of 20th century and is known for his massive production thanks to the smaller size of the plant which allows the plant to be placed closer together. In Colombia, Caturra was thought to represent nearly half of the country’s production until a government-sponsored program beginning in 2008 incentivised renovation of over three billion coffee trees with the leaf-rust resistant Castillo variety (which has Caturra parentage).
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