Colombia Claudia

Product detailed description

Farm: PROVIDENCIA Y SANTA BARBARA
Region: Cundinamarca
Variety: TABI – COLOMBIA – CASTILLO
Altitude: 1875 m a.s.l.
Importer: Chicas Industry
Harvest: 2025

Origin and harvest

The coffee is received at the processing station, where only the best ripe cherries are selected beforehand. The time between picking and washing the cherries is 5 hours, during which the skin is separated from the beans. Afterwards, another selection of beans is carried out. For removing the pulp and washing the coffee, an Ecomill system is used – large mechanical stainless-steel tanks with a centrifuge.

Fermentation lasts 14 hours and takes place in a dry environment. At the end of fermentation, the best beans are selected again and then moved to dry in the sun on African beds for 360 hours, after which they undergo 24 hours of mechanical drying in a vertical silo.

For storing lots, GrainPro bags are used, in which the coffee is kept for a maximum of 150 days.

Farm Providencia y Santa Barbara

This farm has 10 years of experience in growing specialty coffee. The farmers are environmentally conscious and have more than 200 Quindío wax palms, the symbolic tree of Colombia. The workforce comes from the local area, making the farm a source of development and jobs.

Unlike typical Colombian producers, the farm focuses mainly on traditional varieties that provide a gentler and more balanced cup. The farm is located at a very high altitude (1800–2000 m a.s.l.), which ensures plenty of shade and allows for sun-drying of the coffee.

The farm currently has 16,000 plants in production and aims to soon reach an annual capacity of 7 tons of coffee in parchment.

The coffee is roasted 3 times a week, so it always reaches you freshly roasted. The roastery has been roasting its own coffee since 2019 in Silůvky in Moravia.