Machina LA UNION

LA UNION

£9.25

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FLAVOUR PROFILE

  • Pineapple
  • Golden Syrup
  • Mango

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Acidity

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Body

Basic info

Roaster Country

Coffee Origin

Roast Type

Process

Variety

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Altitude

Weight

Description

After the success of our last Colombian micro-lot, Popayan Hill, we wanted to find another Colombian that could deliver as both a filter and an espresso, but also offered greater complexity. We think this coffee will be a huge crowd pleaser across espresso served black or white, but will also shine as a juicy filter with its huge tropical notes. …

 

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Profile:

La Union definitely falls under the banner of brighter and more adventurous Colombian coffees. Expect a very clean and complex cup with lots of tropical flavours shining through. As an espresso it delivers an intense butterscotch flavour, while as a filter it is much more refined, with red apple acidity and a refreshing feel.

Location:

Narino is in the far South West of the country, not far from the border of Ecuador. Fundación Agraria y Ambiental Para el Desarrollo Sostentible (FUDAM) is a 300-member association of organic-certified (and Rainforest Alliance–certified) growers that was founded in the year 2000 by just seven producers who shared a vision of sustainable agriculture as well as environmental protection and development.

This group of smallholders lives in and around the small municipality of La Unión in Nariño, where the terrain differs greatly from in other coffee-growing areas like Cauca: Instead of walking up from the town to the farms, as elsewhere, here the towns are at such high elevation that the farms are typically lower elevation, surrounded by high peaks and rough road.

This lot comprises coffees from 12 member farms (known as a regional lot), all of whose land is between 1700–2100 meters. The farmers pick their coffee during the day and de-pulp it in the afternoon, typically fermenting the lots for 16–24 hours dry. The coffees are generally washed two or three times before being dried either in small “casa elbas,” mechanical dryers, or parabolic dryers. The mechanical drying takes between 25–40 hours, while the other drying structures can take up to 15 days.

The varietals:

This lot is made up of three different varietals of Caturra, Castillo and Colombia (sometimes spelt Columbia), which is the most common mix of varietals from Colombia. Caturra is a natural mutation of bourbon and is a dwarf bean resulting in high yield. Castillo is a mutation created in 2005 to offer better yields to that of Typica and Bourbon and is now the most widely used varietal in the country, while Colombia is a cross between Caturra and the Timor Hybrid, again created for high production and resistance to leaf rust.

Flavour notes:

Pineapple, Golden Syrup, and Mango, with a descriptor of Refreshing.

ABOUT The Roaster

Machina is an Edinburgh based coffee roaster focused on quality over quantity.
We are also equipment specialists and run our own cafes.

Machina

Unit 9 Peffermill Parc, 25 Kings Haugh, Edinburgh, EH16 5UY UK

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