Colombia - Choco

Processing: Washed
Variety: Blend of local varieties
Altitude: 1400-2000 MASL
Notes: Chocolate, Vanilla, Orange
Cupping Score: 84

Acidity:  ⬛⬛⬜⬜⬜
Sweetness:  ⬛⬛⬛⬛⬜
Body:         ⬛⬛⬜⬜⬜

Source

The name “Choco” refers to this coffee’s aromatic profile. It was given this name by locals in the Cauca region.

Coffee production is concentrated in the mountains surrounding Popayan, the region’s capital. The high plateaus of Cauca are ideal for coffee production thanks to their rich volcanic soils and stable year-round climate. The high elevations of the surrounding mountains and their geographic proximity to Ecuador protect the coffee from Pacific humidity and the southern trade winds.

The Cauca region is a leader in the production of the highest-quality coffee. Thanks to its climate, varied topography shaped by the mountain ranges that cross it, and the tradition and passion of its people, it is the country’s fourth-largest coffee producer. It ranks first in the number of coffee-growing families, with more than 93,000 families cultivating 94,500 hectares of Arabica varieties (Castillo, Colombia, Caturra, Típica, Borbón, and Tabí) across 34 municipalities.

Processing

The process for producing washed coffee varies slightly depending on the processing station, but generally, the coffee beans are depulped and then fermented in water. Microbial activity breaks down the mucilage. After fermentation, the beans are washed with water to remove the remaining mucilage. The coffee is dried on raised beds until it reaches a moisture content of approximately 11%.