Colombia COFINET, 1 kg – espresso

This coffee comes from several small farms (1-3 hectares) in the Colombian region of Gaitania, located in the southern part of the Tolima municipality. Nestled in the Magdalena River valley at the heart of the Andes mountain range, this area is characterized by a diversity of geographical landscapes and climatic conditions. Thanks to the river, the region is one of the main centers for growing high-quality coffee, cotton, and rice. Gaitania sits at the foot of one of Colombia’s largest volcanoes—Nevado del Huila—which is capped with a glacier. The melting water from this glacier nourishes the local rich volcanic soils, creating excellent conditions for coffee plantations.

Seventy percent of the local population consists of members of the endemic group “Nasa Wesx,” who grow coffee on small farms and are part of cooperatives like Cofinet. Cofinet is a family business of coffee farmers and exporters with a history spanning over 80 years. Currently, the company is led by brothers Carlos and Felipe Arcila. In 2015, they began cultivating, purchasing, and exporting specialty coffee to other countries around the world. Special attention is given here to alternative fermentations. At the Cofinet farm and the processing center La Pradera, the brothers experiment with exotic varieties, achieving unique profiles that are new to Colombian coffee.

Cofinet represents and supports a large number of Colombian specialty coffee producers, encouraging direct relationships between farmers and roasters worldwide. Additionally, they have developed four programs focused on supporting women who put in extra effort to produce coffee, as well as conducting educational events and cuppings.

### WASHED PROCESSING

The main goal of this method is to remove the pulp from the coffee cherries immediately after harvesting. It’s crucial to select cherries that are perfectly ripe at the time of picking.

Once harvested, the cherries are received at the station between 2 PM and 9 PM. Processing begins the following morning. All cherries are sent to the washing station and thoroughly mixed. Cherries that float to the surface (floaters) are discarded, as they signal damage or defects in the beans. The next step involves removing the pulp from the beans using specialized equipment called a depulper. Afterward, the beans are dried in guardiola until the moisture content reaches 12%. A sample from each batch of dried beans is sent to the quality control department to check the flavor profile and overall quality of the coffee. The beans are stored in parchment for one to two months.