Ivan Gallego

I produced the coffee you have in your hands!

Finca La Mariela

Ivan is the oldest of 19 children. He has a wealth of knowledge within as a coffee grower, this was built from his many years of experience helping his father from a very young age. He is now in his 50’s and his coffee expertise and skill is reflected in his crops with his high score and delightful coffee.

Colombia

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May - June 2018

 

Ivan has a very strict cherry selection criteria on his farm, once the cherries are picked Ivan uses the washed process method.

 

After screening, only the ripe cherries are allowed into the de-pulping machine. The fermentation process period takes roughly 25 hours. 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

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Score: 85,5

Variety: Castillo and Caturra

Beans: 100% Arabica

Taste: Aromatic, sweet, lemongrass and mandarin medium acidity, elegant, medium and residual body

Coffee Lab: Rituales

 

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According to the score 85,5 Colombian Artisan Coffee offer to Ivan 25% more than the market price. 

Ivan happily agreed .

The coffee is weigh and stored in Colombian Artisan Coffee warehouse under right conditions to preserve the right humidity and quality.

1 day later the coffee is shipped to the milling  in Medellin

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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.

6 sacks of Finca La Mariela are ready to be exported from Colombia to the UK.

Cargo Ship

The microlot from Finca La Mariela 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