Colombian Valle De Cauca RFA Rain Forest Alliance Coffee Beans are
Excellent!
The farm, Finca Potosi, which produces our Valle de Cauca deliveries, is located in Caicedonia at an elevation of approximately 5400 ft above sea level. Caturra and Typica are the most common varietals on the farm although they are starting to renovate some additional property at a slightly lower altitude with the Castillo varietal. After hand picking, the coffee cherries are moved from the farm by truck to the wet mill for de pulping, a 48 hour fermentation process, and mechanical drying in silos. Once this processing is completed, the coffee is transported in parchment to the beneficio(dry mill), located in the center of Caicedonia across from the Potosi Farm cupping lab, for final milling, grading, and preparation for export.
Finca Potosi is completely Organic and Rainforest Alliance Certified and sponsors an elementary school for the children of the farm workers. From a region that only 7 years ago was shadowed by the guerrilla wars to an area that is now flourishing with high quality coffee farms, Finca Potosi is an excellent example of the potential that this region has to offer.
Cupping Notes for these amazing coffee beans are defined as listed: Organic Colombian Valle De Cauca RFA Rain Forest Alliance Coffee Beans. Sweet aroma and a dense body are highlighted by cherry, Milk Chocolate and mild Strawberry tones in what constitutes a remarkably complex Colombian cup.
I can assure that you will never find a company so dedicated to bringing you the finest & freshest coffees from all over the world.
Enjoy,
Darling & Family
Taste Our Passion In Every Sip !
This coffee is roasted to medium, to protect its natural flavor.
Blue Macaw Coffee Roasters A Small Family Owned & Operated Business:
My name is Darling, We are a family owned and operated business; we take great pride in our coffees. I grew up in the coffee producing region of Nicaragua. As a small child I remember helping my father pick coffee for the local co-operative. I started learning about coffee when I was 4 years old when my dad took me to work with him. I learned how to spot the attributes of a high quality coffee bean as a young child. I now go to most of the countries we source our coffees from as our companies coffee buyer.
Our roast master (my husband) learned the art of roasting coffee in Costa Rica for six years where he studied to master coffee roasting. Blue Macaw Coffee Roasters combines old world coffee roasting techniques that he learned while studying the art of coffee roasting for 6 long years. After returning to America we opened Blue Macaw Coffee using the experience he gained while roasting in Costa Rica & my knowledge of what to look for in a high quality coffee bean from childhood. We use all this knowledge along with the high tech digital roasting technologies of today’s small batch roasters. Together we bring you the finest roasted coffees available. I’m sure you will find each of our coffees are the finest quality money can buy.
Our Roasting Process
Roasting coffee is considered an art & is a process of understanding the physical & chemical property changes known as “Pyrolisis” this is the chemical reaction & change of composition that accrues during the roasting process. Green coffee beans react to certain temperatures & durations of exposure to heat. This roasting process changes the chemical composition causing a caramelization of the coffee beans to occur. Developing these chemical compounds will greatly impact the coffees taste, aroma, sweetness, acidity & body of a coffee.
Small Batch Roasting
To better understand the benefits of roasting in small batches is very simple. We use 3 Probat 12 kilo roasters; these roasters are custom built for us in Germany. By greatly reducing the batch size in each roaster we can control the coffees inner core temperature & therefor have more control over the chemical changes our coffee beans will go through while being roasted.
Roasted Each Morning & Shipped Each Afternoon
Each morning we figure out how much of which coffees we need & then go to work roasting that coffee in our small batch roasters to give it an amazing quality & taste. We only roast what we need for that business day. By doing this you’re receiving a coffee that is always roasted to its peak of freshness. Unlike our competitors we don’t have storage shelves that our coffees sit on for days or even weeks waiting to be sold. Considering the short life spam of truly excellent coffee we fell this is a better approach then simply giving you a discount on let’s say 5 pound which could take months to drink.
Advantage Over Our Competitors
Most roasting companies use 50 to 100 kilo roasters.
Roasting at these weights the outer temperatures of the drum & the center temperature of the drum are always going to be off by about 30 degrees. This might not sound so terrible unless you understand that just a temperature difference of 5 or 10 degrees can change the “Pyrolisis” which in turn would change the chemical reaction & change of composition inside the coffee bean. This drastic change will greatly impact the coffees taste, aroma, sweetness, acidity & body of a coffee.
So you ask yourself then why do they use these bigger roasters, good question. It is purely a business decision to go with volume instead of quality. These big roasters can produce 400 to 800 pounds of coffee in less than 2 hours. That’s great if you just want to move some weight & don’t really care about its quality.
I can assure that you will never find a company so dedicated to bringing you the finest & freshest coffees from all over the world.
Enjoy,
Darling & Family
Taste Our Passion In Every Sip !
