Roasted
17 Apr
San Lorenzo Colombia
SMOOTH & STRONG
Tastes Like:
Syrupy Body, Dark Chocolate + Plums.
Curve's new house espresso comes from San Lorenzo group in Caldas, Colombia - a community of small-scale farmers working in harmony with their land and traditions. Grown at around 1,700m, this fully washed blend of Colombia, Caturra and Castillo varietals delivers a syrupy body with rich notes of dark chocolate and plums. Chosen for its balance and versatility, it makes a sweet, comforting flat white while still holding its own as a standalone espresso or long black. Thanks to Colombia's multiple harvest seasons and Falcon Specialty's close relationships on the ground, Curve is able to offer this fresh, consistent coffee year-round - supporting producers with stable pricing and investing in long-term relationships that go beyond the cup.
- • Members save £10 into their Brewed Piggy Bank every month to spend on anything they like.
- • Terms and conditions apply. A minimum of 2 months is required before cancellation to take advantage of this offer. Your monthly subscription payment is fully available as store credit for purchases throughout this period.
Pickup currently unavailable at Brewed HQ
San Lorenzo - Curve Coffee - Colombia
250g
Brewed HQ
Brewed
263 Green Lanes
London N4 2UX
United Kingdom
Details
-
Origin
Colombia
-
Process
Washed
From Curve Coffee
The San Lorenzo group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas which was established in 1964. It is an indigenous group of producers based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers producing coffee within 21 communities. Until recently, this region was heavily inhabited by paramilitary groups and guerrillas, who looked to control this central corridor in Colombia. The region has not been known for specialty coffee production but as the local tensions have eased and access improved, it is now possible to showcase the great quality of the coffees available from this area. The indigenous inhabitants believe in the Pacha Mama – earth goddess, and see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been. Each farmer has approximately 0.5 hectares of land with about 2500 coffee trees. During the harvest season, families work with their neighbours to select ripe cherry before de-pulping and fermenting the coffee in water for 16 -24 hours, depending on the weather. The coffee is then washed and put out to dry on small drying patios, usually on the roofs of houses, for between 8 – 14 days. Then it is delivered to the cooperative where it is assessed and allowed to rest before being milled and prepared for shipment.