Luis Eduardo
(Don Cheo)
I produced the coffee you have in your hands!
Finca La Juliana
Luis Eduardo known in his community as Don Cheo, is growing his coffee in La Sierra Medellin at 1,800 meters above sea level. All his coffee is shade grown. The trees filter carbon dioxide, which causes global warming and also the trees aid in the soils moisture retention. It provides greater biodiversity for the bird habitat in the region.
Colombia
HARVEST
Don Cheo has a very strict cherry selection criteria on his farm, once the cherries are picked he uses the washed process method. After screening, only the ripe cherries are allowed into the de-pulping machine. After fermentation, the coffee is washed and sun dried on patios and drying beds until 11% of humidity, then a coffee sample is taken to the Lab.
Parchment coffee is packaged and stored in the farm until lab results are available and price is agreed
COFFEE LAB
Score: 86
Variety: Caturra
Beans: 100% Arabica
Taste: Sweet caramel and orange with a slight hint of chocolate.
Coffee Lab: Rituales
TRADE
According to the score 86 Colombian Artisan Coffee offer to don Cheo 40% more than the market price.
The coffee is shipped to the milling in Medellin
LOT PACKING
The parchment is milled carefully by farm and screen size over 16 is packed in grain pro bags and coffee sacks to to preserve the right humidity and quality.
The sacks from Finca La Juliana are ready to be exported from Colombia to the UK.
LOAD CONTAINER
The microlot from Finca La Julianaa is loaded in a container with other specialty coffee.
Update: November 1 the coffee arrives to the port in Cartagena Colombia
Update: November 27 the coffee arrives to Rotterdam
Update: December 3 the coffee has arrived to the UK