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Colombia F6

Natural

 Colombia F6 Natural – Data Sheet

– Coffee name: Colombia F6 Natural
– Grade: Product of Colombia
– Certifications: Farm Rainforest Alliance

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Trujillo, Valle del Cauca
– Farm: Finca La Julia
– Altitude: 1.450 -1.700 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Colombia F6
– Drying: Silo & Parabolic Drying
– Processing: Natural
– Fermentation: Aerobic & Anaerobic

ORGANOLEPTIC CHARACTERISTICS
– Notes: Caramel, Blackberries and Blueberries
– Aftertaste: Long and Pleasant Residual
– Acidity: Medium-High
– Body: Creamy Body
– SCA Score: >87

Farm Info

The Colombia F6 Natural 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.

Colombia F6 Natural Process

One of the most important and sensitive steps to producing specialty coffees is the process. La Julia’s aim is to have a mass with a minimum average of 24-30 Brix degrees 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 at 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 leaves that start floating.

This lot of Colombia F6 natural process, was collected Wednesday the 3rd of August 2022. Fermentation began on the same day of collection; it proceeds to ferment for 48 hours aerobic plus 192 hours anaerobic. After fermentation, the cherries enter the marquee to drain for 2 days, whereafter it is transferred to a solar canopy to dry for 15 days. It ends its drying in a silo for 5 hours at 45 degrees.

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