Organic Colombian Gaitania Filter
Organic Colombian Gaitania Filter Roast
A few months back, I felt that we had a big gap in our coffee offering, which was just some “really tasty, easy-drinking, affordable” filter coffees that were organic. We have been working with Cofinet for a while now and they have generations of coffee history between their families.
This is such an easy quaffable coffee. Once again (apologies if this is a repetition) I bought it because I really like it.
Farmer group: “Nasa Wesx” indigenous producers
Farm size: Small
Altitude farm: 1850-1900 Meters above sea level
Varietals: Typica and Caturra
Process: Fully washed: Dried on raised beds.
Main Harvest period: October onwards
Aromatics: Appley | Body: Creamy | Acidity: Sweet Bramley|
On opening, there is a little hint of tart-appley acidity. This drops really quickly, as the coffee gets into drinking or tasting territory. Then all of a sudden, we have a simply soft, sweet unchallengingly easy drinker of a filter coffee. On cooling, the acidity eases off and we have brown sugars and twisting cocoa and citric lingering finish. Simple. Easy. tasty.
Roast level: Medium Filter.
I could put this in espresso, but why? It is just great where it is!
This coffee comes from small growers in Gaitania Tolima, about 70% of this coffee is grown by the indigenous community “Nasa Wesx”. The Nasa Wesx live in different indigenous territories around Colombia.
Gaitania is located 40 km southwest of the remote Planadas, Tolima. This region is well recognized by the specialty coffee industry, coffees from this region are known to be citric and complex.
Every lot is cupped and analysed separately in order to ensure quality standards. If a lot is cupping above 87, it is kept aside as a micro-lot.
Cofinet is a company ran by the Arcila family in Armenia, Quindío, in the main coffee growing axis in Colombia known as the EJE Cafetero. The company is headed by the brothers Carlos and Felipe Arcila, the 4th generation of the family to be coffee farmers and now exporters. Young and innovative, the Arcila brothers didn’t have a straight path to coffee despite growing around farms and mills (their father worked for a big exporter called Racafé for 40 years!). Both of them have backgrounds in engineering and worked as such before falling in love with coffee in Australia.