FINCA BUENOS AIRES, Colombia

FINCA BUENOS AIRES, Colombia

Regular price £9.50
Sale price £9.50 Regular price £0.00
Chocolate, Berries, Macadamia

Buenos Aires Coffee is a rich and complex Colombian coffee, crafted with care by José Ramón and his wife, María Del Rosario Ariza. Grown in the mountains, it offers smooth chocolate notes with a hint of citrus and a velvety body. This coffee reflects their commitment to quality and the well-being of their workers, making every cup a true reflection of community and care.

Weight

Pickup available at Chippenham

Usually ready in 24 hours

FINCA BUENOS AIRES, Colombia

200g / Whole bean

  • Chippenham

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +447511207973

  • Coffee House

    Pickup available, usually ready in 24 hours

    20 Borough Parade
    Chippenham SN15 3WL
    United Kingdom

What is score?

  • The SCA (Specialty Coffee Association) is the global body that sets the standards for specialty coffee. Their scoring system, based on a 100-point scale, evaluates coffees based on various factors like aroma, flavour, acidity, body, aftertaste, sweetness and balance. Coffees scoring 80+ are considered specialty grade, with those scoring 86+ representing the top tier of quality and complexity.

What is single origin?

  • Single origin means the coffee comes from one specific region, farm, or cooperative, rather than a blend from multiple places. This allows you to experience the unique characteristics of that area’s climate, soil, and processing methods.

What are tasting notes?

  • Tasting notes describe the natural flavours found in the coffee, such as chocolate, citrus, or floral tones. These are not added flavours but arise from the bean’s variety, growing conditions, and roasting process.

What is the processing method?

  • This refers to how coffee beans are removed from the cherry after harvesting, which influences their final taste.
  • Free UK royal mail tracked 48 delivery on all orders over £25.
  • For orders under £25  delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Chocolate, Berries, Macadamia
SCORE: 85.25
PRODUCER: Jose Ramon Collazos
ALTITUDE: 1,600 masl
VERIETAL: Caturra, Castillo, Colombia
PROCESSING: Washed

Jose Ramon Collazos

José Ramón is more than a coffee farmer, he is a dear friend and a reflection of the deep connections that define coffee. When I visited him at his farm, Buenos Aires, in January, I saw firsthand how his people first values shape everything he does. Since the 1970s, he has grown exceptional coffee while always putting his workers and community at the heart of it.

Together with his wife, María Del Rosario Ariza Coy, whom I had the privilege of studying with, they have reinvested the premiums from their speciality coffee into better living and dining quarters for their team. His generosity goes beyond his farm. When their former manager, Orlando, reached the top of the ranks, José Ramón loaned him the money, interest free, to buy the neighbouring farm. Today, Orlando runs it with the same people centred spirit, a testament to José Ramón’s lasting impact.

Huila, Colombia

Located in southern Colombia, where the Andes mountains converge. The region is known for its cool climate, fertile soil, and focus on quality coffee production. Smallholder farmers in the Pitalito area produce specialty coffees, with selective harvesting and careful processing. The Departmental coffee committee provides training to improve farming techniques. Huila also holds historical significance, with the San Agustin archaeological site offering insight into pre-Columbian cultures.

WASHED PROCESSING

All cherries are measured for their degrees Brix to determine sugar content, with cherries between 24-27 degrees Brix typically processed as washed coffees. For this lot, cherries reached 27-28 degrees Brix. To ensure consistency, floaters are removed before depulping, which is done on the same day as harvest.

After depulping, the cherries undergo 37 hours of dry fermentation, are fully washed with clean water, and then transferred to a solar dryer for three days. The drying process is completed on shaded raised beds, taking 23-27 days to reach the optimal humidity level of 10.5-11%.

All cherries are measured for their degrees Brix to determine sugar content, with cherries between 24-27 degrees Brix typically processed as washed coffees. For this lot, cherries reached 27-28 degrees Brix. To ensure consistency, floaters are removed before depulping, which is done on the same day as harvest.

After depulping, the cherries undergo 37 hours of dry fermentation, are fully washed with clean water, and then transferred to a solar dryer for three days. The drying process is completed on shaded raised beds, taking 23-27 days to reach the optimal humidity level of 10.5-11%.