COLOMBIA - Filter - El Cajon - Chocolate, caramel, brown sugar, berries, jasmine and citrus
COLOMBIA - Filter - El Cajon - Chocolate, caramel, brown sugar, berries, jasmine and citrus
COLOMBIA - Filter - El Cajon - Chocolate, caramel, brown sugar, berries, jasmine and citrus

COLOMBIA - Filter - El Cajon - Chocolate, caramel, brown sugar, berries, jasmine and citrus

Regular price
€12,30
Sale price
€12,30
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Quantity must be 1 or more


Chocolate, caramel, brown sugar, berries, jasmine and citrus

COLOMBIA - EL CAJON
  • Process: Honey
  • Varietal: Castillo/Caturra
  • Region: Buesaco/Narino
  • Producer: Carlos Andrei Ordonez Molina
  • Altitude: 2200m
  • Drying: Patios/Direct sunlight
  • Environment: Mountainous

 

EL CAJON

Carlos Ordoñez is a young 32-year-old producer who started working with coffee at a very young age on his parents’ farm.
Thanks to his work and the support of his family, he bought his first piece of land (1/2 hectare) in 2011 which he called “El Naranjo”,
and in 2014 he had the opportunity to acquire his second piece of land in an adjacent area of (1 Hectares) which he called El Cajon (drawer).

El Cajon is located at 2,200 meters above sea level, where Carlos has 7,000 coffee trees and he harvests about 2,800 kilos of parchment per year.
In addition to coffee, Carlos has planted avocado trees that help him sustain himself and diversify his income.
The climate is influenced by currents originating from the Páramo Bordoncillo de Buesaco, which generate a microclimate in the area where the crop is located.
Carlos lives on the farm with his wife and daughter and during the harvest he has 6 workers, the rest of the year he and an assistant work alone.

Unlike his father (who grows coffee in the traditional way) Carlos has implemented better practices and new processes that have greatly improved the quality of the coffee.
The Social Foundation has greatly influenced his knowledge of processing and advice to improve the quality of coffee, with which he has been learning and improving for 6 years.
Carlos states that the extra work with the Honey process and improvements in fermentations and practices has not been easy,
but he concludes that it makes him happy to ensure that the end customer receives the best quality comfort.

Sourced by: Don Edgar Coffee

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I drink
cups a day
We suggest 2 bags of 200 g size coffee every two weeks