This Colombian bean is produced by the ASOBRIS producer association (Asociación de Productores Agrícolas Ecológico y Pecuarios Brisas del Quebradon) in Tolima and Planadas. Though small (42 current members), this association has made great strides in increasing productivity through sustainable agricultural practices, finding new markets for their coffees and improving social conditions not only for their members, but their community as a whole.
The Castillo, Caturra, Colombia, and Typica varieties are cultivated between 1,500 to 1,800 meters above sea level. Once they’re mechanically de-pulped, they are fermented for 18 to 24 hours. After fermentation, the beans are washed, wet-milled, and initially patio-dried for two weeks before being transferred to solar dryers for consistent moisture removal.
Dramatic changes in temperature (from 90 degrees Fahrenheit to below freezing in a single day), the ecosystem surrounding the volcano Tolima is rich with low elevations and volcanic soil, which holds onto moisture, drains destructive water and facilitates organic drainage, making it amazing for coffee bean plants. Even after 4,000 years since the last eruption, nutrients consisting of potassium, nitrogen, and boron–important for strong cellular walls and flower/fruit production–fill Tolima's volcanic soil, contributing to a hefty coffee tree yield.
