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Clavel

Gaitania, Tolima, Colombia
Partner since: 2015 Traceable to: 20 smallholders Altitude: 1750 Varietals: colombia, caturra, castillo, tabi, typica
Processing:

18 to 36 hour dry fermentation, light washing, and solar parabolic mesh-base drying

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Clavel growers hail from the Nasa We’sx indigenous community in the San Pedro vereda, south of Gaitania – a hard to reach place with difficult terrain and known as the birthplace of the FARC insurgent movement. But this is a more recent history, and not one that applies to all. Many Nasa We’sx families have chosen coffee as a way to achieve harmony betwen prosperity and repect for both Nasa ancestral lands and lifestyle. Crop to Cup’s relationship with this group is through Cedro Alto, who works in the community to engage globally while honoring indigenous traditions and cosmovision in a sincere and respectful manner.

Colombia and coffee are nearly synonymous. For decades, US specialty has looked to Colombia to source the entire spectrum of coffees, from all-day approachable blenders to unique and experimental competition lots. This range speaks to the diversity to be found within Colombia– diversity in climate, coffee and culture. From the northern ranges in Sierra Nevada to the Rezuardos of in the South, Colombia harvests coffee nearly year around. Some farmers negotiate directly with roasters on cup scores, and track international prices. Others come from remote communities and sell to the Colombian Coffee Growers Federation (FNC) – a setter of standards and buyer of last resort for communities that have access to no other customer.

It can be most fulfilling to comb through collections and drill down past the bodega level. All that is possible within a single collection can often be scaled up, if you just ask., and if you find the right partners who care to listen. Earning trust, calibrating on coffee and getting into a good cadence for communication– these accomplishments are more important here than in other parts of the world. In Colombia quality can be found from estates at the container-load, or from smallholders 1-2 bags at a time. The key is finding the right partners who can help you to cut through the noise and get to the best coffees every harvest.