Hypergoat Coffee Roasters
Colombia Cauca - Light Roast Arara, Whole Beans
Colombia Cauca - Light Roast Arara, Whole Beans
Couldn't load pickup availability
Origin: Finca Juan Martin, Cauca, Colombia
Cultivar: Arara
Process: Natural
Roast Level: Light
Taste profile: Strong fresh cascara with chocolate, floral, and clove flavors. Lots of boozy acidity and syrupy sweetness.
This is our second offering from this farm, and this time we're bring our first Arara - a hybrid of Yellow Catuai and Obata varieties. It is a natural cross that came from Brazil and is known for high productivity and resistance to leaf rust and drought.
Finca Juan Martin, operated by Banexport, is a hub of innovation and experimentation in coffee cultivation, located in the highlands of Sotara near Cauca's capital, Popayan. With a focus on developing optimal practices for each coffee variety, the farm also serves as a model for other producers, emphasizing environmentally-conscious practices and community engagement. From soil conservation on its steep slopes to meticulous cultivation, harvesting, and processing tailored to each variety's specific needs, Juan Martin is dedicated to quality, sustainability, and education.
Share
Coffee background
Learn more about this coffee origins.
Straight from the source
This description was taken from the website of our suppliers, Cafe Imports.
Finca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities.
Various maintenance tasks are carried out at Juan Martín Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.
In general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organization, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics.
Source: Cafe Imports