This special coffee from the Tolima region of Colombia is full of flavor, bursting with deep red berry and milk chocolate notes. This lot comes from a group of farmers in the town of Planadas within the Tomila region of Colombia, and is processed at a cutting-edge farm called La Roma that features advanced fermentation and processing techniques.
This coffee is fantastic in any brewing method. A French Press will bring out more chocolate and sweet, ripe fruit flavors, while a filter method like drip or pourover will highlight some of the hidden floral and subtle berry notes. Using an Aeropress will give you the best of both worlds, creating a meld of sweet flavors reminiscent of a chocolate-covered strawberry.
- Origin: Colombia
- Region: Tolima
- Town: Planadas
- Farmer/Producer: Group of 30-45 farmers that share a drying station at La Roma farm
- Process: Washed
- Elevation: 1650-1950 masl
- Variety: Caturra, Colombia, Typica
- Tasting Notes: Tangerine, Cream, Cherry, Caramel, Almond, Orange Peel, Panela
- Harvest Year: 2023
- Fermentation Info: 24 hours of pre fermentation aerobically, then depulped and dried
- Washing Station: Each farm has their own washing station. If a farm does not have one, they process their coffees at La Roma farm
- Water Density/Moisture Content: 11.3%
- Farm size in hectares: 16 Hectares (La Roma Farm)
- Importing Partner: Forest Coffee
- Partnership length with Firelight: New partnership and offering
- Brewing method recommendation: Batch Brew, Pourover, Aeropress
- Sustainability Efforts: Per Forest Coffee: There is a close indigenous community that contributes coffee to this lot using organic practices. We also encourage each farmer to diversify their crops. 85% of the price paid by Firelight goes to the farmer.
- FOB Cost: $3.38/lb
From our importing partner, Forest Coffee:
This coffee project is centered in the village of Gaitania where Emmanuel Enciso is a coffee grower raised by coffee grower parents who taught him everything about coffee. In 2006 he had the opportunity to learn much more about processes, quality, and varieties, while managing to focus his farm and several producers in the zone on producing specialty coffees. However, he had a problem in common with the other local coffee growers- they did not have the capacity to produce large quantities, because they did not have a central processing center for quality processes. That is why in 2016 he began with his family to create a coffee processing center that became a strategic bridge between more than 15 villages in Gaitania, processing the coffees of coffee growers throughout the area. That’s how the Black Condor Project began to build and develop the drying stations to receive the coffee and process all together to ensure 2 things: quality and consistency. Always paying 30% above the market to the producers, Forest Coffee is working with 30-45 independent producers to make this Black Condor project sustainable and unique in the Tolima region.