From Comepcafe producer Ancelmo Ossa Camayo we're delighted to release this washed Castillo Microlot. 

Don Anselmo produces coffee from the municipality of Totoro, Caldas department, Colombia. He has been producing coffee for over 20 years and joined the cooperative in 2014. As a member of the Páez ethnic group, Ancelmo's family has been involved in agriculture for generations. 

Located in the municipality of Totoro, La Cascada farm covers a small area of only 1 hectare. The farm's terrain is mostly sloped, with an average elevation of 2,050meters above sea level. Typically, this is very high altitude for the region. Due to the high altitude here, the climate is very cool at the farm with very chilly nights. The soil composition is primarily volcanic ash, rich in minerals. 

The farm's production system is based on shade-grown coffee, which produces a very low average yield. This is due to the low intensity farming and the high altitude. Castillo is considered a high yielding variety when grown unshaded but requires a lot of fertilization to maintain productivity levels. Producers in Totoro prefer to keep shade trees where possiblei in order to promote biodiversity on the farm. 

Comepcafe

Comepcafe are one of our longest standing producer partnerships, and our first Direct Trade partnership. The relationship began almost 10 years ago with the cooperative which is a democratically run, quality focussed cooperative with smallholder farmers contributing to the overall quality of coffee produced each year at harvest. Since 2018, we have been privileged to be receiving Microlots from the co-op, showcasing the top quality lots their members produce.

Process 

The coffee is processed using the washed method, with a fermentation time of 24-30 hours.

At La Cascada, Don Anselmo and his team have substantially improved their beneficio system, paying special attention to fermentation tanks and washing. This suggests a more precise control of fermentation, a crucial stage for developing the coffee's aromas and flavours, as well as implementing an efficient washing process to eliminate residues and ensure grain cleanliness.

By adapting high and secure drying patios, Don Anselmo is able to ensure uniform and controlled coffee drying. High patios allow better air circulation, while safety prevents contamination and grain damage during this critical stage affecting the final stability and profile of the coffee.