About Colombia Finca La Miguela
Arrived late July 2020 in grainpro, a nanolot of only 2 bags.
Finca La Miguela is located in Giraldo, Antioquia, Colombia and run by Silvia Higuita and family. The farm sits at an elevation of approximately 2,100 m.a.s.l. and consists of 4 hectares in coffee. Of those 4 hectares, they grow in total 21,000 trees, primarily of Caturra, but also some Castillo and Yellow Bourbon. This lot comprises primarily Caturra.
This coffee is a mix of various lots throughout the harvest, with varying fermentation styles. In some lots, the coffee was left in cherry for 12 hours, de-pulped and then dry-fermented for another 36 hours and in other lots, the coffee was de-pulped immediately and then dry-fermented for 48 hours. As both recipes exhibited similar profiles, they decided to put them together into one lot. Upon washing the coffees, they are then taken to dry in a greenhouse-style structure for between 8 and 15 days, depending on the weather.
Silvia and family are no strangers to high quality coffees and won 1st place in the Best of Antioquia competition in 2015. We are excited about future harvests to say the least!
- Country: Colombia
- Farm: Finca La Miguela
- Producer: Silvia Higuita and family (1st place in Best of Antioquia 2015)
- Region: Antioquia
- Municipality: Giraldo
- Altitude: 2,100 meters
- Varietal: Caturra
- Process: Washed
- Harvest Season: September-December
Cup Characteristics: Aromas of clove, brown sugar, and cacao. Flavors of strawberry, red apple, green tea, and dry pear. A delicate, semi-sweet, and refreshing cup.
Roasting Notes: This is a durable bean that can withstand roasting past 2nd crack but the more delicate sweetness and acidity are most pronounced when roasted to Full City, terminating the roast prior to any substantial 2nd crack.