Colombia

Cifuentes

An intense and clean cane juice sweetness is contrasted with a fresh cranberry acidity and an interesting spicy finish.

Expect notes of:

Cranberry

Cane Juice

Ginger

Neftali Cifuentes

Neftali Cifuentes grows coffee as part of the Agua de Dios association in Northern Tolima. Much like the rest of Colombia (and indeed many other producing countries), Tolima has an acute problem with an ageing population of coffee producers. Most young people are choosing to move to cities looking for more formal jobs with better income. The Agua de Dios association of around 20 very small producers was created to combat this, enhancing pooling of resources and knowledge to create better quality coffee together, and to increase their relevance on an international scale. The overall aim is to create a sustainable and profitable coffee growing business in Northern Tolima, thus encouraging young people to remain in coffee producing lands. This year La REB have helped to export each of the members coffees separately with full traceability throughout the process, no easy feat when dry milling such small lots of coffee. Neftali grows both the traditional Colombian varietal Caturra and the disease resistant hybrid Colombia varietal on her farm, and processes using a La REB recommended double fermentation, with a pre-fermentation in-cherry before a traditional washed process. This fermentation leads to a very clean, almost artificial cane sugar sweetness, a fresh cranberry acidity, and an interesting ginger spice character in the finish.

Colombia

La Real Expedición Botánica

La REB are a collective of coffee growers, who through their combined volume, are able to take care of their own quality control and management, and also their own export-import. The goal of the organisation is then to attempt to create relationships between the producers within the collective structure, and roasters willing to make long term commitments to pay a fair price for their high quality coffees. La REB provide us with a very high level of transparency, right down to the farm gate prices transferred from roasters like us to the producers for their unmilled parchment coffee. Through their experimentation with fermentation and varietal throughout varied terroir across Colombia, these producers have created some memorable taste experiences.

Read more about Le Real Expedictión Botánica in this month subscription

Read more

Technical
Data

Producer Neftali Cifuentes
Region Tolima
Altitude 1850 masl
Varietal Caturra, Colombia
Process Washed
Harvest Feb ‘19

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

Kr. 119,00



An intense and clean cane juice sweetness is contrasted with a fresh cranberry acidity and an interesting spicy finish.

Expect notes of:

Cranberry

Cane Juice

Ginger

Neftali Cifuentes

Neftali Cifuentes grows coffee as part of the Agua de Dios association in Northern Tolima. Much like the rest of Colombia (and indeed many other producing countries), Tolima has an acute problem with an ageing population of coffee producers. Most young people are choosing to move to cities looking for more formal jobs with better income. The Agua de Dios association of around 20 very small producers was created to combat this, enhancing pooling of resources and knowledge to create better quality coffee together, and to increase their relevance on an international scale. The overall aim is to create a sustainable and profitable coffee growing business in Northern Tolima, thus encouraging young people to remain in coffee producing lands. This year La REB have helped to export each of the members coffees separately with full traceability throughout the process, no easy feat when dry milling such small lots of coffee. Neftali grows both the traditional Colombian varietal Caturra and the disease resistant hybrid Colombia varietal on her farm, and processes using a La REB recommended double fermentation, with a pre-fermentation in-cherry before a traditional washed process. This fermentation leads to a very clean, almost artificial cane sugar sweetness, a fresh cranberry acidity, and an interesting ginger spice character in the finish.

Colombia

La Real Expedición Botánica

La REB are a collective of coffee growers, who through their combined volume, are able to take care of their own quality control and management, and also their own export-import. The goal of the organisation is then to attempt to create relationships between the producers within the collective structure, and roasters willing to make long term commitments to pay a fair price for their high quality coffees. La REB provide us with a very high level of transparency, right down to the farm gate prices transferred from roasters like us to the producers for their unmilled parchment coffee. Through their experimentation with fermentation and varietal throughout varied terroir across Colombia, these producers have created some memorable taste experiences.

Read more about Le Real Expedictión Botánica in this month subscription

Read more

Technical
Data

Producer Neftali Cifuentes
Region Tolima
Altitude 1850 masl
Varietal Caturra, Colombia
Process Washed
Harvest Feb ‘19

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.