This extremely complex offering comes from the Department of Tolima in Colombia. Look for notes of tart fruits--green apples & grapes, fresh strawberries & mango/papaya. The coffee mellows out to a white-chocolate sweetness.
This coffee was purchased directly from the farm, which is called El Vergel and is located on the top of a mountain--the dormantBlack Volcano. El Vergel translates to "The Orchard" and photos of the farm don't do it justice. A thousand acre orchard split into five "farms" at different elevations and with special care & considerations made for coffee varietals grown in specific and unique micro-climates.
This lot was harvested exclusively by a team ofwomanfarmers who do an amazing job of selecting and picking theright fruitat theright time.
This coffee isextremely limited--we have 48 poundstotal, and we're selling it in smaller-than-usual half-pound pouches.
This coffee's special. Get it while you can.
Check out these videos about the family & farm that this coffee comes from:
The following is an excerpt from an email we received from Elias Bayter, son of Martha Montenegro.
"...to tell you a little bit about the Marta Rubi coffee, this is one of our best coffee´s at our farm el Vergel, as it was a project started by my mom where she wanted to promote the women of our region, and most of all make them economically independent.
It is a micro lot called "Tico Pepe" and it has planted of around 5500 plants, is located next to the milling facility, which makes it easier for the coffee to be carried directly to the washing station without a great effort (The other coffees take around 1 hour or more to take them to the washing station). And there are 2 factors that has made this one of our best coffees, the first and most important is that is picked by women, and we've find out that they are very detailed-oriented which makes it almost a perfect picking, therefore all the mass of coffee that arrives to our facilities is quite homogeneous so the process is much easier due to the resources we have of it to work through the fermentation. The second factor, is our micro climate, which by being in volcanic soils, the coffees are able to obtain a lot of nutrients and a particular change of temperatures during the night and the day, which help us developed a high production of sugar in the cherries mucilage."