This coffee is perhaps the most elegant and refined of the year for Skylark. Unfortunately, Señor Rivera only produced 34 kilos of it in total. Of course, we bought all of it the moment we tasted it, but it won't last long, so get it while you can. We think it has notes of Cherry, Green Apple, Strawberry, and Mint. We hate to use pretentious words to describe our coffees, but this is an extremely "structured" coffee. If you're a level 99 coffee nerd, this might be your favorite of the year. If you're a normal coffee drinker, the clarity of acidity and the overwhelming sweetness might mean it's your favorite as well! We just wish there was more of it to go round... We'll drink it all ourselves if given the chance!
We sourced this coffee with our friends from Falcon Coffee who are at the forefront of price transparency. You can read a bit more about the farmer and farm below:
This coffee is a humble Castillo varietal grown at 1800 meters above sea level.
Anserma cooperative is located in the western area of the department of Caldas, and started operating in 1967. It has extensive knowledge and experience in coffee, and the support of the national Federation of Coffee Growers of Colombia and the Departmental Committee of Coffee Growers of Caldas. It operates in the municipalities of Anserma, Risaralda, San José, Belalcázar and Viterbo. Its main purpose is the commercialisation of coffee and other agricultural products seeking to promote and improve the economic, social, technical, and cultural conditions of the associates. The cooperative has 2,083 associated coffee growers who cultivate excellent quality coffee with dedication and passion. In and amongst coffee, they also grow crops like sugarcane and bananas to sell for income (and also contribute to biodiversity). The cooperative with the new General Manager Luis Miguel have looked to embrace technology and the shift towards specialty coffee production. They have been building temperature-controlled areas in the warehouse for looking after the micro-lots that the producers deliver.
The cooperative has also started to experiment with producing naturals for the first time without putting the risk on the producer. Luis Miguel invested in a Nuna Coffee drying box that can regulate the temperature and the humidity to dry the coffee. These boxes were pioneered in Colombia to try and combat the extremely challenging and ever-changing daily climates in the Colombian Andes. To start this project they selected a few local producers who are known for quality to buy cherry from over the regular market price. From here the cooperative then set up a sorting station to pick the ripest cherry and create uniformity. The varietal used in this lot is Castillo. After picking and separation, the coffee is then washed and fermented in sealed barrels for 96 hours. After this it is then put in the drying box where it is dried at 35 - 40 centigrade for 100-120 hours. This is the first step and initial trial after which they hope to expand and improve the capacity at the cooperative and involve more producers in this program.