COLOMBIA Juan Tama
Get ready for a unique experience with our new Colombian single-origin gem: Colombia Juan Tama. This exceptional coffee hails from the pioneering Juan Tama Indigenous Councils Association in the Inzá municipality of Cauca, Colombia. More than just a coffee, it represents the dedication and passion of 600 family farms committed to sustainable practices and community prosperity.
Tasting Notes: Cacao Nibs, Pineapple, Brown Sugar, Hibiscus, Lemon & Lime
Region: Inza, Cauca
Traceable To: Juan Tama Indigenous Councils Association
Roast Profile: Medium
Process: Wet Process aka Washed
Variety: Caturra, Bourbon, Castillo
Altitude: 1500-2000 MASL
Brewing suggestion: Drip Coffee, Pour Over, French Press, Cold Brew, Espresso.
12 oz - 340 Grams
Get ready for a unique experience with our new Colombian single-origin gem: Colombia Juan Tama. This exceptional coffee hails from the pioneering Juan Tama Indigenous Councils Association in the Inzá municipality of Cauca, Colombia. More than just a coffee, it represents the dedication and passion of 600 family farms committed to sustainable practices and community prosperity.
Tasting Notes: Cacao Nibs, Pineapple, Brown Sugar, Hibiscus, Lemon & Lime
Region: Inza, Cauca
Traceable To: Juan Tama Indigenous Councils Association
Roast Profile: Medium
Process: Wet Process aka Washed
Variety: Caturra, Bourbon, Castillo
Altitude: 1500-2000 MASL
Brewing suggestion: Drip Coffee, Pour Over, French Press, Cold Brew, Espresso.
12 oz - 340 Grams
Get ready for a unique experience with our new Colombian single-origin gem: Colombia Juan Tama. This exceptional coffee hails from the pioneering Juan Tama Indigenous Councils Association in the Inzá municipality of Cauca, Colombia. More than just a coffee, it represents the dedication and passion of 600 family farms committed to sustainable practices and community prosperity.
Tasting Notes: Cacao Nibs, Pineapple, Brown Sugar, Hibiscus, Lemon & Lime
Region: Inza, Cauca
Traceable To: Juan Tama Indigenous Councils Association
Roast Profile: Medium
Process: Wet Process aka Washed
Variety: Caturra, Bourbon, Castillo
Altitude: 1500-2000 MASL
Brewing suggestion: Drip Coffee, Pour Over, French Press, Cold Brew, Espresso.
12 oz - 340 Grams
Cordillera de Calarma is a mountain peak in the Andes and a culturally significant zone in the Tolima Department. The region was once the home of the Pijao, an indigenous tribe. Today, it is a sanctuary for more than 300 bird species and the native Spectacled Bear.
Coffee is the main source of income for producers in Cordillera de Calarma. They supplement their livelihood with other crops such as beans, livestock, sugarcane, and cocoa. Their farms range from one to three hectares, and span 1,500 to 2,200masl. They harvest coffee cherries by hand, depulp and ferment the beans for 18 to 48 hours, and sun-dry the coffee across the roofs of their homes and farm buildings.
Source: GenuineOrigin.com
