Colombia Benedicto Puentes
Code: 1764/250 1764/1 1764/251 1764/2 Choose variantRelated products
Product detailed description
Colombia Benedicto Puentes
Flavour profile: apple pie, plum, macadamia nut
Region: China Alta, Tolima
Farm: Palma Roja
Farmer: Benedicto Puentes González
Variety: 100% Arabica Castillo
Coffee processing: washed with fermentation
Altitude: 1 760 m above sea level
2024 harvest
Benedicto Puentes, a farmer from the Tolima region of Colombia, is known for his passion for specialty coffee and his efforts to improve conditions not only on his own farm, but throughout the region. The family farm Palma Roja, founded in 1995 by his parents Benedicto Puentes Vásquez and Marghod González, is located in an area with high cloud cover, allowing the coffee trees to be grown without shade. The coffee trees on the farm are approximately seven years old and, thanks to Benedicto's consistent care, the quality of production has improved year on year.
Benedicto, along with his wife Helena Oliviero, who is originally from Italy, has been working hard to improve the farm's processes while helping local farmers get better prices for their coffee. He provides unpaid advice on coffee processing and negotiating with traders so that farmers can improve the quality and value of their produce. This initiative was born out of Benedicto's frustration with the unfair conditions his neighbours faced due to lack of education.
In addition to working on his own farm, Benedicto buys ripe cherries from neighbouring farmers, showing that careful and precise processing can increase the quality and price of coffee. His goal is to raise the recognition of coffee from the Tolima region to the level of coffee from Huila and benefit the entire region. Thanks to his commitment and the respect he has built among the locals, he has become an agent of positive change in the production of fine coffee.
The lot of coffee was processed by the method of extended fermentation - semi-washed processing. Floating, in which the cherries are immersed in water to remove unripe or damaged fruit, was carried out first. The coffee then fermented for 50 hours in its skin (in the cherry), followed by fermentation for 20 hours in a fermentation tank. Drying took 15 days and took place either in a polycarbonate drying room or on African beds.
The entire processing process, from hand picking to coffee in parchment, was done manually with an emphasis on precision.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Fruity coffee |
| Type of preparation: | Filters |
| Země původu: | Kolumbie |
| záloha: | 1764/251:3;1764/2:1 |
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