Colombia Finca Candela Medium- 12 OZ.

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$16.00


Colombia Finca Candela- the Lotero Cano Family* 

Caramel, Sugar Cane, Nuts, Clean Cup
Southwestern Antioquia- Titribi Town
1500 meters above sea level
Arabica Castillo Rosario
Washed
Fermentation Time 13 hours
Capacity of Production 7,000 lbs/ year
Hand Picking of Ripe Coffee Cherries
Finca La Candela belongs to the Lotero Cano Family. A third generation of coffee farmers living in La Loma Del Guamo village in Titiribí town in Antioquia . 
Alberto Lotero, the father bought a big portion of the farm 8 years ago from another coffee farmer and neighbor named Luis Rios. Alberto and his family owned some lots already but most of the farm was acquired then. 

The farm has always been called La Candela. The previous owner gave it that name and Alberto and his family never changed it. There are currently 10,0000 threes on the plantation, but this family started out with 4,000. All trees are 100% Arabica Castillo varietal. 

Alberto Lotero and Gloria Cano met in 1985. Today they are a family of five. They have two daughters named Yuliana and Fernanda and an older son named Andrés who works on the fields with his father every day. The Lotero family is a clear example of a traditional coffee producing family in Colombia. They are a hardworking and family oriented with strong values and principles

Finca La Candela belongs to the Lotero Cano Family. A third generation of coffee farmers living in La Loma Del Guamo village in Titiribí town in Antioquia. 
Alberto Lotero, the father bought a big portion of the farm 8 years ago from another coffee farmer and neighbor named Luis Rios. Alberto and his family owned some lots already but most of the farm was acquired then. 


The farm has always been called La Candela. The previous owner gave it that name and Alberto and his family never changed it. There are currently 10,0000 threes on the plantation, but this family started out with 4,000. All trees are 100% Arabica Castillo varietal. 

During the harvest time, workers walk the fields every day picking only the ripe cherries, all cherries do not ripen at the same time, so it is necessary to pass by the same tree several times during a harvest period. At the end of the day Alberto and his son pulp the coffee collected and let it seat on the fermentation tank overnight or until the mucilage on the beans breaks apart and can be washed out, this process takes between 12 and 20 hours depending on weather conditions. After the fermentation process is complete, they wash the coffee by putting the beans through a channel filled with water and constantly moving them with a paddle until they are completely clean. The water used in the process is taken directly from the source located on the top of the mountain. 


 

 

 

 

*images and text provided by paisa coffee llc


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