Adopt a coffee field from the farm "Finca Nápoles" in Santa Marta (Colombia) and receive your harvest in the form of organic roasted coffee beans at home. The Farmer Mauricio will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.
Adopt a coffee plantation that complies with the organic production standards of the association of coffee growers of the Sierra de Santa Marta since 2013. During the process of adoption you can choose a name which we will use to identify your coffee field. We grow and harvest the cherries of our four coffee varieties, namely Geisha, Castillo, Colombia Amarillo and Tabí. A coffee plant produces an average of 7 to 8kg of coffee cherries per year. Remember that the coffee cherry is the whole fruit, the berry that we all know when it is ripe and red or, depending on the variety, yellow. After washing, threshing, drying and roasting, those 7 to 8kg will become the 2kg of roasted organic coffee beans that you will be sent to your home. Because of the characteristics of the farm’s land, and to make sure that we harvest only ripe coffee cherries, this process is done manually. After harvesting the fruit, we move on to washing and then to processing it; by *processing* we mean the phase where the mucilage (the flesh of the coffee cherry) is removed, and the beans are dried. If the weather allows, the beans are dried in the sun for about 5 days, spreading them out in patios intended for this purpose. If there is not enough sun, this step has to be done in drying beds. After that, we move on to a process called *hulling*, which uses friction to remove the bean’s outer layer. Then, through a visual inspection, the staff manually removes the beans that they consider defective, either in shape or colour (the so-called “pasilla” beans). Finally, the clean green coffee beans, are packaged in lumps to be taken to the final roasting phase. Each of our four varieties has its own aroma and fragrance. The distinctive features of all of these varieties of specialty coffee are that they are not bitter and that, due to their freshness and adequate medium roast, they have a more intense aroma. Your adoption is 12 years old and its productive life is around 35 years. For as long as you want to keep it and we can continue taking care of it, you can renew your adoption year after year. If your adoption dies, we will replace it with no additional cost assuring the delivery of your harvest from others.
Each season we will send you a box with: __2kg of organic roasted coffee beans:__ * 2x Roasted coffee beans of the Castillo variety (250g, bag) * 3x Roasted coffee beans of the Colombia Amarillo variety (250g, bag) * 3x Roasted coffee beans of the Tabí variety (250g, bag) The __Castillo__ variety has a mild brown sugar sweetness, medium citric acidity, a chocolate and nutty aroma, and a balanced body. The way this specialty coffee is processed gives it its distinctive features, that is, its freshness, the fact that it is not bitter and, due to its light roast, a more intense aroma. Our variety has an SCA cupping score of 84 to 85. The __Colombia Amarillo__ variety is a smooth coffee with a good medium, round body and an acceptable medium to high acidity. As its name indicates, it is one of the few varieties whose ripe bean is yellow (Spanish: “amarillo”) and not red, as most beans are. It has notes of vanilla, flowers and herbs; it is sweet and balanced on the palate and has a medium to high acidity with a caramel and chocolate fragrance. A particular feature of this coffee is that its seed is the result of a research project that started in the late 1960s, with the aim of producing a variety of coffee that was resistant to rust. It has an SCA cupping score of 86 to 88. The __Tabí__ variety takes its name from a word in the language of the indigenous Guambiano tribe meaning “good”. It is a very creamy coffee, with notes of orange, red fruits, a very floral aroma, a chocolate flavour, apple acidity, and a medium, well-balanced body. It has an SCA cupping score of 85 to 87. To fully enjoy all the characteristics of these three varieties of coffee, we recommend that you use drip coffee makers. To avoid having coffee residues in the bottom of the cup, we recommend grinding the bean to a medium size. If you cannot regulate the grind size, a coarse grind is always better than a fine one for drip coffee makers. Remember that the amount of caffeine is not determined by the amount of coffee you use, but by the amount of water that passes through the coffee in its preparation. Another option to enjoy our coffee varieties is to use a French press coffee maker. For that method, we recommend a coarse grind, since a medium one will make the beans go through the filter and you will find bits in the liquid. You should use a coffee to water ratio of approx. 1:13 Finally, another good way to prepare your specialty coffee is by using a moka pot. In this case, we recommend a grind size similar to the drip coffee maker. If possible, we recommend you grind only the coffee that you will consume at that moment. This will keep your coffee fresh because grinding the beans releases aromas and odors that will permeate your cup. On the other hand, if you prefer to grind everything you can do so without issue as long as you always keep it in our container, since it is designed to keep the coffee beans in the best possible conditions. Each container has a degassing valve on the front, at the top. This valve allows the release of the gases emitted by the beans to the outside, preserving the coffee's optimal state for a minimum period of one and a half years. We recommend that the containers be stored in a dry place and, if possible, in the shade. The nutrition facts label can be downloaded in 'Additional Analyses'.
När får du det?
Unlike most coffee crops in other coffee growing areas in Colombia and other parts of the world, in the Sierra Nevada de Santa Marta there is only one harvest season and this underlines the unique and exclusive character of our coffee varieties. From the moment of flowering, it takes about 8 months or 32 weeks for the fruit to turn cherry red, after which it is time to harvest. Harvest can occur at the beginning of September, although there have at times been cases of harvest in later months since everything depends on the weather conditions throughout the year.