Colombia: El Jordan - Organic - Single Origin - 100% Arabica

Producers: 100 small-scale growers
Growing Altitude: 1500 - 1900 MASL
Process: Washed
Varietal: Caturra, colombia, castillo 
Tasting notes: Caramel, almond, peach and grapefruit

We’re always delighted to welcome a new ORGANIC Colombian coffee to our roastery, with this selection hailing from Finca El Jordan. A superb fully washed coffee from the Huila region, this Colombian Arabica is a delight for everyday drinking.

El Jordan is an accumulation of beans grown by 100 small scale farmers. The farms  benefit from rich soil, being located near an active volcano in Tolima. The meticulous processing of these beans allows for a stunning coffee with notes of caramel, almond and peach.

We think this one is perfect for a tasty filter but also packs a punch as an espresso on the fruiter and lighter side.

Beneath the shadows of the beautiful Nevado del Huila, lies the small town of Gaitania, home to the farmers responsible for the El Jordan blend. The presence of the active volcano in the vicinity has not only provided rich volcanic soils but also mountain formations, resulting in a range of altitudes and micro-climates. The fertile lands and mild climate, combined with strong dedication from these producers, results in a unique cup profile.

Despite safety and security issues in the past, due to the guerrilla presence in the region for over four decades, these coffee growers have always grown their coffee with pride and care.

Our supplier, Caravela, started working with El Jordan in 2003 after witnessing the dedication of these farmers to produce the highest quality coffee. Since then, they have implemented diverse training projects, resulting in some members becoming Cup of Excellence finalists several times.

Processing:

The beans are grown under a canopy of shade trees, specifically plantain, cachimbo, nogal and guamo trees. The canopy helps to emulate natural ecological relationships, where the larger shade trees reduce the sun exposure of the smaller coffee plants. The shading slows the maturation of the coffee plants, resulting in more sugars in the coffee cherries for a more complex flavour.

The beans are picked at their optimum ripeness and are then fully washed, removing the pulp from the outside of the bean. The washed beans are left to ferment for 18 - 24 hours in micromills to increase the sugar in the beans and to add to the complexity of the flavour. The beans are then sundried on drying patios until the moisture content has reached an optimal level. It is then shipped to us for roasting and enjoying!