December 5

December 5

Our relationship with Vanguard Coffee Co dates back to October 2019. Kicking off with possibly the most well documented coffee we’ve ever. A coffee so interesting we shared it the month after having shared the same variety, from the same region just a month before.

In June 2020, with just 1 collaboration under our friendship belt we made the call Jason and the team for help. We wanted Vunga, to share as part of the Raw Material / Muraho Trading Company flood relief for Nyabihu district, Rwanda.

Upon hearing our plan to donate proceeds to the flood relief fund of our favourite producer community, Jason came to our aid providing the coffee at no cost. A gesture that we are forever grateful for and a reinforcement that these guys really are in it for the right reasons, just one of the reasons why we love working with Vanguard. This was also a good time for us to schedule another collaboration, one which hit brewers in January 2021.

Todays coffee is an indulgence of geekery, from the processing technique to the farm. Filipe Arcila, one of the brothers who own Cofinet, and the farm is managed by Christian Ruiz (son of Diofanor Ruiz Collaborations June 2019 & April 2020). Enjoy!

(Words by Cofinet) Grown by Felipe Arcila at Jardines del Eden. This coffee was exposed to a dry anaerobic fermentation of 52 hours in grain pro bags adding CO2. The coffee is then placed on raised beds until 10.5% moisture content is achieved. Jardines del Eden or Eden Gardens is the first farm to be purchased by Carlos and Felipe of Cofinet. The farm has existing Castillo and more recently Cofinet has planted some of the most rare and unique varities such as Wush Wush, Sidra, Eugenoides and Papayo.

This micro-lot is 100% Castillo. This Varietal was developed by Federacion Nacional de Cafeteros. It is more productive than Caturra and resistant to the coffee leaf rust.

Tasting Notes: Fruit Salad, White Wine, Chocolate

COUNTRY - Colombia

REGION -Pijao, Quindio

ALTITUDE - 1650 M.A.S.L

VARIETAL - Castillo

PROCESSING METHOD - Natural Carbonic Maceration

Grab yourself a bag here.

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