Description
Colombia
Pueblo Nuevo
/special espresso
| Country | Colombia |
| Region | Ortega, Tolima |
| Producer | Agricultural Coffee Association |
| Height | 1830 meters above sea level |
| Variety | Castillo and Caturra |
|
Process
|
Washed |
Cupping NOTES
Plum, sugarcane, honey
Balanced acidity and a silky body
Colombia, Pueblo Nuevo – Ortega Farm Coffee
This coffee comes from 35 small-scale producers in the Ortega region of Tolima Department, who are members of the Café Agrario association. Despite facing significant social and economic challenges, this organization has managed to establish itself thanks to its commitment to quality, sustainability, and value-added initiatives.
For years, the association has operated in an environment marked by the consequences of armed conflict, a lack of institutional leadership, and unfair business practices—such as selling coffee on credit to middlemen who never paid for the delivered product. These challenges prompted Café Agrario to rethink its business model.
In recent years, the association has focused its efforts on specialty coffee production, adopting best practices for harvesting and post-harvest processing, as well as for roasting and selling coffee locally, thereby strengthening the community’s economy. Its vision for the future includes establishing its own warehouse and retail outlet, which will allow producers to deliver their coffee directly to exporters and increase their income.
Café Agrario has been certified organic since 2020 and produces its own organic fertilizer, which is distributed among its members to ensure sustainable agricultural practices and reduce dependence on external inputs. In addition, the association has invested in training programs for proper wastewater management, reaffirming its commitment to protecting the environment.
Coffee plants are grown on small-scale farms using varieties adapted to the local conditions of Tolima, in a mountainous environment ideal for producing high-quality coffee.
During the harvest, the coffee is handpicked and selectively harvested every 20 days. Pickers receive an additional bonus for selecting ripe cherries, incentivizing quality from the source. After harvesting, the coffee is pulped and fermented for 24 hours in tiled tanks, then washed three times and finally sun-dried on African beds, where the process is carefully monitored until the optimal moisture level is reached.
