Name: Black Condor Region: Gaitania, Tolima, Colombia Notes: caramel, grapefruit pulp, peach o’rings in a sweet cup.
Producers: Emmanuel Enciso & 30-45 producers from the region
Varieties: Caturra, F6, Castillo
Altitude: 1,650 - 1,950 MASL
Brew Ratios: For pourovers, try a 1:16.0 ratio. A 1:2.1 ratio will work best for espresso.
We're beyond thrilled to partner with Forest Coffee to source beautiful and unique coffees from Colombia. This coffee wowed us on the cupping table due to its amazing flexibility to taste like grapefruit, peach or plum if roasted with a little more development. We love a coffee that has versatility.
We're ecstatic to share this with you!
This coffee project is centered in the village of Gaitania where Emmanuel is a coffee grower raised by coffee grower parents, who taught him everything about coffee. In 2006 he had the opportunity to learn much more about processes, quality, and varieties; managing to focus his farm and several producers in the zone on producing specialty coffees, but he had a problem in common with the other coffee growers, they did not have the capacity to produce large quantities, because they did not have a central processing center for quality processes. That is why in 2016 he began with his family to create a coffee processing center that became a strategic bridge between more than 15 villages in Gaitania and processing the coffees of coffee growers throughout the area. That’s how the Black Condor Project began to build and develop the drying stations to receive the coffee and process all together to ensure 2 things: quality and consistency. Paying always 30% above the market to the producers, Forest is working with 30-45 independent producers to make this Black Condor project sustainable and unique in the Tolima region.
*IF you would like this coffee ground, please specify brew method in comments.