Nagare Exclusive Espresso: Suukala | Colombia
Key Origin Info:
Producer: Various small-holder growers, member of the Asorcafe association in
Processed at: each grower’s wet mill and drying facilities; assessed for quality and combined by the QC manager of the Asorcafe association and QC manager of Siruma exporters
Region: Pedregal & Inza, Inza municipality, Cauca Department
Altitude: 1500-2100 masl
Variety: Mixed Arabica varieties including Caturra, Typica, Catuai, Tabi, Castillo & Pink Bourbon
Process: Washed; de-pulped, fermented for 20-40 depending on weather conditions, washed and dried in parabolic dryers for 8-15 days
Exporter: Siruma | Importer: Falcon Speciality
Cup profile: Syrupy & sweet, juicy red plums & brown sugar
Pedregal town where Asorcafe have their main collection point, storage and sample roasting facility and quality control lab.
About Asorcafe and the “Suukala” regional blend:
Suukala means sweet or sugary in taste in the language of the indigenous Wayuu people from Northern Colombia. The name is chosen by Siruma - our export partner in Colombia and it represent the high sweetness in coffees produced with excellent care and attention by expert growers dedicated to quality.
We are delighted to have purchased and be roasting this coffee exclusively to our friends at Nagare Coffee.
This coffee is a regional lot composed of a selection of exceptional quality coffees grown and processed by small-holder growers from the ASORCAFE association based in the town of Pedregal and Inza, Cauca.
The association was set up in 2003 by producers for producers, to become more organised and able to connect growers with high quality coffee buyers. With over 20 years of history the association is extremely well organised and skilled in supporting their members. It now has over 290 members and also provides further education and training, with the intention to improve living conditions of producers, and their communities.
The small producers in the area typically work on plots of land of 2 ha in size average and farm coffee up to altitudes of 2100 masl. The farms are planted with Caturra, Typica, Bourbon, Tabi, Castillo and even some Pink Bourbon. Traditionally the coffee is fully washed. Once harvested the coffee is de-pulped and fermented for around 20-40 hours depending on the local environment and weather conditions. After this the coffee is washed with clean water and any immatures removed. Finally it is dried for between 8 – 15 days (weather depending) in parabolic driers.
Siruma started working with ASORCAFE in 2021 after establishing initial connection with them. During harvest after initial assessment on reception of coffees from growers, Asorcafe send samples to Siruma where they are cupped and assessed for their cup quality, making sure the physical specifications meet standards for moisture, yield and cup quality. David - Siruma’s head of quality control then decide how to build up lots from individual samples in order to match them cup score as as well as flavour profile.
After this the coffee is delivered to Siruma’s warehouse in Manizales and Asorcafe are paid immediately for the coffees. From Manizales the coffee is prepared for dry milling and export.
