ESTATE BLEND is produced by a small coffee-growing farm called FINCA LA JULIA.
La Julia is a coffee farm located in the mountains of the small rural town of Trujillo, Valle del Cauca between 1420 and 1700 meters above sea level, surrounded by forests, watersheds, and biodiversity.
La Julia cultivates varietals and produces high-quality specialty and estate coffees.
“In each cup, we offer more than an excellent Colombian coffee, we offer you the opportunity to contribute to the sustainable development of our planet and the well-being of the coffee communities of Colombia”.
Finca La Julia is owned by two siblings, the second generation of coffee growers, Niko and Karo. Their father, Octavio, built La Julia in the 90s, with Angela’s, their mother, constant support.
After the passing of their father in 2002, Niko decided to take on the baton in 2005. Karo moved back to Colombia, after living abroad for several years, and they started building on La Julia. Their mother backed their project up. The new JULIA was starting…
In 2006 La Julia obtained their first 2 Rainforest Alliance Certification, giving their convincement that this was the way in which they wanted to produce their coffee.
Niko and Karo are deeply committed to sustainable practices.
Besides coffee, at La JULIA you can find banana and plantain among the coffee fields and areas of native forest, hiking trails, and watersheds that Julia preserves. When coffee fields are being renovated, seasonal corn or beans are planted. You can also find incredible fruit trees including guava, papaya, guanabana, avocado, orange, mandarin, and lemon.
BLEND ESTATE PROCESS
One of the most important and sensitive steps to produce Estate coffees is the process. La Julia’s aim is to have a mass with minimum average of 20 brix grades in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field. Once the pickers arrive to their site with the ripest cherries from the lot, the floating process starts. In this step, the cherries are placed in a tank with water to take out the non-dense coffee cherries and coffee tree leafs that starts floating.
FERMENTATION & DRYING
Once the perfect cherries are obtained, the coffee cherries are depulped and washed with La Julia’s ecological machinery. Then starts the Aerobic fermentation process with low amount of cold fresh water for 48 hours.
In this washed process, the coffee is placed in the mechanical drier for 36-42 hours until it is dried.
After the coffee is dried, it goes into GrainPro bags for 30-60 days for stabilization purposes. Afterwards, the next step is milling and electronic sorting.
The process that La Julia are using, allows them to emphasize the great characteristics that you can find in our Estate Blend coffee beans.
The creamy body, fruits, white chocolate, red apple, hazelnuts and cinnamon are all highlighted with this process.
“We want it to allow the expansion of the wonderful behaviours of the coffee in the cup, and stimulate all senses of whoever is experiencing it”.
– Coffee name: Estate Blend
– Grade: Excelso
– Certifications: Farm Rainforest Alliance
– Country: Colombia
– Region: Trujillo, Valle del Cauca
– Altitude: 1.450 -1.700 m.a.s.l
– Varieties: Castillo-Colombia-Caturra
– Drying: Silo
– Processing: Washed
– Fermentation: 48hr Aerobic
– Notes: Panela, almonds, cocoa, citrus, grapefruit, and balanced caramel sweetness.
– Aftertaste: Prolonged residual
– Acidity: Medium
– Body: Creamy
– SCA Score: >85