Origin: Sevilla, San Agustin, Huila, Colombia

Producer & Farm: Didier Galindez, Finca El Carbonero(1.5 hectares)

Process: Washed (extended fermentation) 

Varieties: Caturraa, Pink Bourbon

Altitude: 1860 masl

Importer: Semilla & Monkaaba

Roast: Medium-Light

Notes: Pear, Strawberry Milk, Floral, White Chocolate

Transparency: 

• We paid Semilla 6.63 USD per pound exportable green coffee + shipping & storage fees
• Farmgate price was $3,350,000 COP per Carga of parchment( national average was $2,900,000 COP at the time)
• FOB price was $4.55/lb.

Didier Galindez

Didier Galindez is a lifelong coffee farmer, bringing new life to the multi-generational family tradition. As a young man all the farm’s responsibilities were thrust upon him after his father passing. He rose to the challenge and began the hard work of renewing his father’s farm, while also buying and establishing a new farm with his brother. In 2021 he planted these Caturra and Pink Bourbon trees, and this is the first crop that his Pink Bourbon trees produced!

Didier’s farm, El Carbonero, sits at 1,860 masl in the Sevilla neighbourhood of San Agustín. It’s a 1.5-hectare plot where the focus has growing higher scoring, modern varietals. This specific lot is a blend of his Yellow Caturra and the very first harvest of his Pink Bourbon trees.

The workflow at El Carbonero is meticulous. Didier harvests every three weeks to ensure he’s only picking at peak ripeness. The cherries then undergo a 24-hour fermentation in wooden tanks before being de-pulping. From there, the parchment sits for another 48 hours in dry fermentation within majolica(tile) tanks. After a final rinse, the coffee is moved to drying beds for 15 to 20 days.

This level of effort is exactly why the coffee is tasting so good. Didier received a farmgate price of COP$3,350,000 per carga, a significant jump over the national average of COP$2,900,000, thanks to Semilla and Monkaaba's dedication to paying good equitable prices for the labour involved in specialty production.

We're so happy to get to continue working with amazing producers from San Agustin. In the cup expect soft pear notes, nostalgic Strawberry Milk, complex Florals, and fatty white chocolate finish.

Brewing Recommendations:

Pour-over: 1:16-17 ratio, easy to work with, we love the 15g-250ml in the Kalita wave.

Espresso: 18g-18.5g in / 37g-39g out / 27-30 seconds.

Monkaaba

Working together, Semilla and Monkaaba provide a rare opportunity for most producers. They run a free to use cupping lab in San Agustin, Huila that allows small producers to taste their own coffees and receive feedback from veteran producers on how to improve quality.

This is extremely contrary to how most other buying systems work, and commodity works, where buyers benefit from coffee producers NOT knowing the quality of their coffee, so they can continue offering low prices to producers, and sell for higher profits.

This project is all about empowering and educating producers to reach micro-lot status, and financial stability through coffee production.

Interested in reading more about Monkaaba? Let me guide you to our lovely friends website to read more! - https://www.semilla.ca/projects/1jq18VvLX0WoyK7hvxeeLM