Name: La Claudina | Colombia
SKU: 5767
Availability: OutOfStock

MORE GEEKY STUFF

Origin: Colombia
Region: Antioquia
Farm: La Claudina
Producer: Juan Saldarriaga
Variety: colombia & tabi
Processing: natural
Altitude: 1400 – 1800 m n.p.m.
Importer: Nordic Approach
Harvest: November-December 2023

ABOUT THE FARM AND COFFEE PRODUCER

Juan Saldarriaga is the gentleman behind the coffee production at his La Claudina. Harvesting in the Ciudad Bolivar area takes place once a year, between September and January, which means we’re in for a real treat here! The Antioquia region is mainly associated with the mass production of commercial quality coffee, and Juan himself was involved in growing and exporting in this sector until 10 years ago. Around that time, a growing number of smaller producers in the area decided to take the opposite path, focusing on achieving more interesting quality results – and this allowed them to enter the specialty coffee segment. Juan transformed the grassroots initiative into a rigid group of committed, experience-exchanging producers who are constantly working to improve standards at all stages of the production of these interesting entrees.

ABOUT COFFEE PROCESSING ON THE FARM

Harvested by hand, selectively, with even more emphasis on the ripest fruits, which go to the natural. Then to water, to get rid of floaters (unripe or defective cherries), 48 hours of fermentation in the tank and to dry. All ready after about 25 days.

AND WE ROAST IT LIKE THIS

OUR PACKAGING

The coffee is packed in a brown jar made of PET, 100% recyclable or reusable. In case you’re thinking “oh no, plastic!”, bear in mind that standard coffee packaging is also made of plastic (and a few other materials, making it often harder to recycle). We also thought about glass, but it’s heavier, more expensive, breakable and, wait for it, has the same or greater (sic!) environmental impact! A plastic jar turns out to be pretty eco-friendly, just remember to put it in the right container, or find a creative way to reuse it at home.

AND NOW THE DESCRIPTION IN THE BASIC VERSION

along with a keyword bundle for search optimization,
you know, so that we can be found on the Internet

LA CLAUDINA – SPECIALITY COFFEE FROM COLOMBIA

Coffee of the arabica type originating from Colombia. Roasted to a light degree, ideal for brewing with pour-over methods, such as in a drip, aeropress, pour-over machine, or simply for pouring in a cup, as traditionally done in Poland. Specialty quality beans, that is, graded at least 80 points on a scale of up to 100, hand-picked and sorted so that only healthy, mature, first-class beans (literally, because we have quality grades in coffee, too!) make it to your cup.

At Heresy, we select coffees from 86 points and up, focusing on the most exceptional beans and emphasizing the role of botanical variety, processing and grower craftsmanship in shaping flavor. It was roasted by Piotrek Jeżewski, co-owner and chief roaster, with the title of Polish Vice Champion in coffee roasting from 2020 (he has collected several other titles as well, and can also brew coffee masterfully, as it turns out). Bean or grind-on-demand coffee available, and a variety of package sizes, from 252g to 1001g!

Weight	N/A
Producer	Juan Saldarriaga
Processing	natural
Variety	colombia
Q score	87
Country	Columbia
Region	Antioquia
Type	Arabica

Heretical opinions

More geeky stuff

altitude: 1100 m.a.s.l.

harvest: July 2023

importer: 88 Graines

PRODUCER

Here’s what Louisa herself says:

“I’ve always had a contact with coffee. I loved to come during the harvest, but I ended up taking up another field. I graduated in medicine, but with the death of my father came the need to return to the farm. It was his apple of the eye and life’s calling. Every day I look at all that he built and I’m proud of him!”

Luiza took over the management of the plantation in 2021, but she began taking expertise and knowledge from her father several years earlier. One of the priorities at Boa Vista is to continually upgrade the skills of the crew in order to realize the full potential of the farm’s location, which is beneficial to the production of high-quality microlots, year after year!

PROCESSING

Natural, but fermented. That is, the cherries spent two days in an air-limited environment before being decanted for drying. This additional fermentation increased the depth and added some fruity layers to the profile. A masterpiece!