Colombia Oscar Popayan Double-Fermented Washed (35kg)

The Process

The coffee has double fermentation, one pre-pulping and one post pulping. Selectively hand-harvested cherries are first fermented in a sealed tank for 27 hours, then the cherries are then pulped and placed in closed plastic tanks with a degassing valve, creating a controlled environment without oxygen. After fermentation, the coffee undergoes thorough washing and is then sun-dried for 12-15 days.

History of Coffee in Colombia

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.