Tamesis Honey

This is a special microlot from Tamesis Antioquia

Finca Puerto Arturo

Elkin Arcila

Elkin has a wealth of knowledge within as a coffee grower and he is always looking for new methods to improve the quality of his coffee. This season, he processed his caturra in the honey method.

Elkin has been working with his community in Specialty Coffee, he is the founder of a school for young baristas in Támesis, Antioquia, where they can develop sensorial skills and learn about the importance of quality in coffee.

His farm has different coffee varieties like caturra, Geisha, castillo and other new experimental that will be ready in the next year.

Honey Process

HARVEST

January -March 2020

Elkin has a very strict cherry selection criteria on his farm, once the cherries are picked he used the honey process method. After screening, only the ripe cherries are allowed into the de-pulping machine. Then the coffee is dried with the sticky mucilage on the parchment, this allows the fermentation process while the coffee is drying in beds which results in a sweet cup with softer acidity. When the beans reach 11% of humidity, a coffee sample is taken to the Lab.

COFFEE LAB

Score: 87.5

Variety: Caturra

Beans: 100% Arabica

Taste: Guava, grapes, sweet after taste

Coffee Lab: TmO

TRADE

May 10 -2020

According to the score 87.5 Colombian Artisan Coffee offers to Elkin 60% more than the market price.

Elkin happily agreed.

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

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

LOT PACKING

June 2020

The parchment is milled carefully by farm and screen size over 16 is packed in grain pro bags and coffee sacks to preserve the right humidity and quality.

9 sacks of Tamesis Honey are ready to be exported from Colombia to the UK.