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With its many coffee-producing regions, microclimates and climbing altitudes, Colombia has constantly provided excellent producers of coffee. Exceptional smallholder producers dominate the industry with beautiful coffee growing throughout the regions.
Rugged mountains and high altitudes make Antioquia an ideal area for coffee production in Colombia. A deep canyon that juts down below towards the Cauca River also allows warm air to rush up to higher altitudes to aid in production.
Pergamino works with an average of 50 independent producers in Caicedo, yet this lot holds 9 producers' lots. Each producer harvests and processes their own coffee, which are then delivered to the Pergamino collection station. Cherries are meticulously handpicked, washed and then pulped, removing the external fruit. The coffee is then fermented for 48 hours to break down sticky mucilage. To reach the ideal moisture content, the coffee is then dried under the open sun, and are then transported to the Pergamino dry mill in Medellin, where the coffee is hulled and prepared for export.
Caicedo Community brings forth a cane sugar like sweetness that complements the flavours of yellow stonefruits, and ends off with a subtle floral finish.
Recommended to rest beans for 7-10 days from roast date before consuming.