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COMUNEROS & OSCAR DAZA, COLOMBIA 250gr Öğütülmemiş 1kg Öğütülmemiş

COMUNEROS & OSCAR DAZA, COLOMBIA

maple syrup, lemon, milk chocolate, tangerine, grapefruit

Region: Aratoca
Farm: Oscar Daza & COmuneros
Farmer: Oscar Daza
Variety: blend
Process: semi-Washed
Altitude: 1700 m
Harvest: 2020-2021 
Supplier: Belco


Espresso/Brew 

PRODUCT CODE : DAZA

250 gr Whole Bean :

127.00

1 kg Whole Bean :

465.00
DETAY
region-icon
Aratoca
farm-icon
Oscar Daza & Comuneros
variety-icon
blend
process-icon
semi-Washed
altitude-icon
1700 m
harvest-icon
2020-2021

Notes Of A Roaster From The Underground: maple syrup, lemon, milk chocolate, tangerine, grapefruit

omniroast     Omni-roast (Espresso/Brew)

 

COMUNEROS & OSCAR DAZA, COLOMBIA

 

On arriving at the La Pradera and Santa Maria farms in Aratoca (in the region of Santander), we were welcomed by Oscar Daza, who has taken the farm over from his father, José Rosario Daza. Oscar heads a group of eight farms, four of which belong to his family. All are certified organic and Bird Friendly. He is the first in the region to finance his own organic certification, which is something the Federation generally pays for. He has an entrepreneurial temperament, and it was this that pushed him to become independent, in order to find his own customers, be free to make his own decisions and manage his production in line with his own vision of coffee growing. He explained his great faith in shade production, and we counted no fewer than 15 different tree species. His agroforestry system goes against the Federation’s recommendations, but he stands firmly by it. He is sure that preserving shade coffee production and quality can only improve his coffee. Despite a few difficult years spent battling with the Federation, Oscar has finally found his own customers and now sells more than 60% of his production directly for export. We supply this coffee under the name Comuneros, because it can come from all eight of his farms.

Aratoca is a terroir located in the Santander region in the north of Colombia. This area is one of the new coffee producing areas, it was known to have launched a revolution in the 18th century to free itself from Spanish colonialism.

kolombiya-header

 

History

Coffee came to Colombia in the late 1700s by way of Jesuit priests who were among the Spanish colonists, and the first plantings were in the north of the country, in the Santander and Boyaca departments. Throughout the 19th century, coffee plants spread through the country, with a smaller average farm size than more commonly found throughout other Latin American producing countries.

Commercial production and export of coffee started in the first decade of the 1800s, but remained somewhat limited until the 20th century: The 1927 establishment of the Federación Nacional de Cafeteros de Colombia (aka FNC, see below) was a tremendous boost to the national coffee industry, and Colombia quickly established itself as a major coffee-growing region, vying with Brazil and Vietnam for the title of top global producer.

Colombia still produces exclusively Arabica coffee, and though the country suffered setbacks and lower yields from an outbreak of coffee-leaf rust in the early 2010s, production has fairly bounced back thanks to the development and spread of disease-resistant plants, as well as aggressive treatment and preventative techniques.


colombia-map

 

Regionality

 

Colombia’s size alone certainly contributes to the different profiles that its 20 coffee-growing departments (out of a total 32) express in the cup, but even within growing regions there are plentiful variations due to the microclimates created by mountainous terrain, wind patterns, proximity to the Equator, and, of course, differences in varieties and processing techniques.

The country’s northern regions (e.g. Santa Marta and Santander) with their higher temperatures and lower altitudes, offer full-bodied coffees with less brightness and snap; the central “coffee belt” of Antioquia, Caldas, and Quindio among others, where the bulk of the country’s production lies, produce those easy-drinking “breakfast blend” types, with soft nuttiness and big sweetness but low acidity. The southwestern departments of Nariño, Cauca, and Huila tend to have higher altitude farms, which comes through in more complex acidity and heightened florality in the profiles.

To capitalize on this broad spectrum of flavors and to emphasize the diversity available to roasters and consumers from within a single country, the coffee growers’ association has begun to provide origin distinctions, and has developed aggressive marketing campaigns designed to boost the regions’ signals to buyers worldwide.

 

COMUNEROS & OSCAR DAZA, COLOMBIA
COMUNEROS & OSCAR DAZA, COLOMBIA
COMUNEROS & OSCAR DAZA, COLOMBIA

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