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Colombia

Wilmar Matoma

Soft and creamy, with jammy fruit notes

A long oxygen-free pre-fermentation leads to a soft and sweet cup profile in this lot by Wilmar Matoma in Gaitania in Southern Tolima.

The undisturbed volcanic soils and high altitude here lead to excellent conditions for high quality lots.

  • Producer
    Wilmar Matoma
  • Coffee expression
    A sweet & rich coffee
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Regular price
$26.00

incl. vat/tax

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$26.00

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The undisturbed volcanic soils and high altitude here lead to excellent conditions for high quality lots.

Colombia

Wilmar Matoma

Wilmar Matoma grows coffee on his farm Tres Cruces, close to the town of Gaitania in southern Tolima, not far from the border with Huila. The mountainous land here, and healthy volcanic soils, shielded from the effects of the more intensive agriculture further north, lead to excellent pre-cursors for quality coffee. Gaitania is known for being one of the centres for the origins of the FARC guerrilla group, so the area has seen its share of violence over the past half century. Most in the area are excited to move on from the conflict, looking to a peaceful future where they can create a more stable living.

Wilmar grows mainly traditional varietals like Caturra, and subscribes to more traditional farming methods, using shade trees and intercropping with food crops, not only to create more biodiversity, but to shield himself and his family from coffee price volatility through a secondary income stream.

The long pre-fermentation leads to soft notes of creamy milk chocolate and blueberry jam.

Natural Caturra

A carefully developed fermentation

The processing of this lot, developed alongside Cofinet, is anything but traditional. The process-forward, yet clean and integrated expression created here is testament to Wilmar’s work in the field, and to Cofinet’s expert fermentation advice. To achieve this, cherries are fermented for 40 hours in sealed plastic tanks, before drying on raised beds. The oxygen-free pre-fermentation means that a great deal of the fermentable sugars are consumed before the cherries go to the drying beds, allowing a much greater deal of control over the cup profile, here presented as creamy milk chocolate and soft jammy blueberry notes.

Technical Data

  • Producer

    Wilmar Matoma
  • Region

    Tolima
  • Altitude

    1800 masl
  • Varietal

    Caturra
  • Process

    Natural
  • Harvest

    October 2021

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. 

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.


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Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

152 2nd Ave

New York

United States

Opening Hours:

Mon - Sun: 08:00 - 18:00

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

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Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us here