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Colombia

Manuel Antonio Agudelo

The extended fermentation on this washed coffee gives it a lot of added depth and sweetness. We’ve found it has a plum and cola acidity, with a juicy orange marmalade body.

Body     Acidity

Roasted omni for filter and espresso

Tucked away in the south of Tolima lies Herrera, a scenic municipality full of amazing producers and coffees. Here, Manuel Antonio lives with his wife Nelida and two children. The farm is named La Esperanza, a name given by the previous owner, but for Manuel Antonio, it signifies hope for moving forward and fulfilling all the objectives he has with the farm. Manuel Antonio has been involved with coffee for almost his entire life.

Since childhood, he remembers helping with coffee-related activities and eventually worked as a cherry picker, progressing to manage farms dedicated to coffee production. Finally, he was able to purchase his own farm to start his coffee production. When Manuel bought the farm, he moved there with his wife and two children to a humble house already built on the land. Initially, they grew crops of beans and corn to subsist while waiting to establish coffee production, which required significant sacrifice and effort. In 2017, he began aiming for high-quality coffees at his farm, and since then, he has been involved in the specialty coffee scene. One of his motivations for producing specialty coffee has been the price, but also the desire to produce coffee with the best physical characteristics and sensory attributes. Manuel is proud of what he has achieved and feels proud of his farm, its optimal climatic conditions for coffee production, its soil, water sources, and the rest. He takes pride in what he has accomplished through effort and hard work.

Manuel starts the process for his coffee with a selective picking of ripe cherries, which ensures a better quality in the cup. The cherries are taken to the wet mill at the farm, where they are pulped the same day and then fermented in traditional tanks for a period of 36 hours without water. Subsequently, the coffee is floated to clean it and washed twice. Then, the coffee is taken to the drying area, which is a rooftop patio with a retractable roof called Casa Elba in Colombia. Here, it will take from 12 to 15 days, but if the climate has been cold and rainy, Manuel dries the coffee in a mechanical dryer, making sure to maintain a temperature between 38°C and 40°C.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela , and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

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Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].

Producer

Manuel Antonio Agudelo Restrepo

Farm/Coop

La Esperanza

Country

Colombia

Region

Tolima

Altitude

1650m above sea level

Varietals

Caturra

Process

Washed With Extended Fermentation

Body

Acidity

Tasting notes

Orange marmalade, cola, plum

Roast style

Omniroast

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

Farm processes

Washed With Extended Fermentation process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.


Coffee delivery: coffee in resealable bag and farm information card

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